Blueberry Quinoa Breakfast Bowl
The Blueberry Quinoa Breakfast Bowl is a wholesome, high-protein, gluten-free breakfast that combines fluffy quinoa with juicy blueberries, creamy milk or yogurt, and nutrient-packed toppings. It’s lightly sweet, satisfying, and perfect for busy mornings or weekend brunches. Naturally gluten-free and customizable, it’s a great alternative to oatmeal with a nutty twist.
Time Required
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 2 bowls
Ingredients
Base:
½ cup uncooked quinoa (white or tri-color)
1 cup water
Pinch of salt
Flavor & Toppings
½ cup fresh or frozen blueberries
1 tbsp maple syrup, honey, or agave (optional)
½ tsp vanilla extract
½ tsp cinnamon
½ cup milk (dairy or plant-based like almond, oat, or soy)
¼ cup Greek yogurt (optional for creaminess)
2 tbsp chopped nuts or seeds (walnuts, almonds, chia seeds, or flaxseed)
Extra blueberries and banana slices for topping (optional)
Instructions
Cook the Quinoa:
Rinse quinoa under cold water to remove bitterness. In a small pot, combine quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes or until water is absorbed and quinoa is fluffy.
Add Flavorings:
Stir in blueberries, maple syrup (if using), cinnamon, and vanilla. Cook uncovered over low heat for another 2–3 minutes until blueberries begin to burst and everything is heated through.
Assemble the Bowl:
Divide quinoa mixture into two bowls. Stir in a splash of milk and a dollop of Greek yogurt (if using) to each bowl.
Top It Off:
Garnish with extra blueberries, banana slices, chopped nuts, and seeds. Add a drizzle of honey or almond butter for extra richness, if desired.
Serve:
Serve warm or cold, depending on your preference.
Tips
Cook quinoa in milk instead of water for a creamier, more porridge-like consistency.
Make a batch ahead and store in the fridge for up to 4 days for quick morning meals.
Add protein powder or collagen peptides to the warm quinoa for a high-protein boost.
For crunch, top with granola just before serving.
Notes
You can substitute blueberries with mixed berries, apples and raisins, or peaches.
Great for vegetarian, gluten-free, and dairy-free diets.
Make it vegan by using maple syrup, plant milk, and non-dairy yogurt.
Frequently Asked Questions
Q: Can I use pre-cooked quinoa?
A: Yes! Use about 1½ cups of cooked quinoa and heat it with the blueberries, vanilla, and cinnamon for 3–5 minutes before serving.
Q: Is this recipe freezer-friendly?
A: Cooked quinoa freezes well. Freeze it plain, then reheat and add toppings fresh for best texture.
Q: Can I serve it cold like overnight oats?
A: Yes. Mix cooked quinoa with milk, yogurt, and flavorings, then chill overnight. Add fresh toppings before serving.
Q: Can I add protein?
A: Definitely. Greek yogurt, a spoon of nut butter, or a scoop of protein powder are great additions.
Q: Is quinoa better than oatmeal?
A: Quinoa has more protein and is naturally gluten-free, making it a great oatmeal alternative, especially for those seeking variety.
Nutritional Information
Calories: 280
Protein: 9g
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 45g
Fiber: 6g
Sugar: 9g
Sodium: 70mg
Calcium: 10% DV
Iron: 15% DV