Blueberry Quinoa Breakfast Bowl (Print View)
A warm, protein-rich quinoa bowl topped with fresh blueberries, creamy yogurt, and crunchy nuts for a satisfying morning meal.
# Ingredient List:
→ Grains
01 - 1/2 cup quinoa, rinsed
02 - 1 cup water
03 - Pinch of salt
→ Dairy & Alternatives
04 - 1/2 cup Greek yogurt or plant-based yogurt
05 - 1/2 cup milk or almond milk
→ Fruit
06 - 1 cup fresh blueberries
07 - 1 small banana, sliced
→ Sweetener
08 - 1–2 tbsp maple syrup or honey
→ Toppings
09 - 2 tbsp chopped almonds or walnuts
10 - 1 tbsp chia seeds
11 - 1 tbsp shredded coconut
# How to Make:
01 - Combine quinoa, water, and salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Stir milk and half the maple syrup or honey into the warm quinoa until well combined.
03 - Divide quinoa mixture between two serving bowls. Top each with Greek yogurt, blueberries, banana slices, nuts, chia seeds, and coconut.
04 - Drizzle remaining maple syrup or honey over each bowl. Serve immediately while warm.
# Expert Advice:
01 -
- You can meal prep the quinoa in bulk and reheat portions all week long
- The protein from quinoa and yogurt keeps you satisfied straight through lunch
02 -
- I once forgot to rinse the quinoa and learned the hard way that bitter coating ruins everything
- Letting the quinoa stand covered after cooking creates the perfect fluffy texture every single time
03 -
- Toast the coconut and nuts together in one pan to save time and dishes
- Use frozen blueberries in winter when fresh ones are disappointing and expensive