Blueberry Quinoa Breakfast Bowl (Printable Version)
A protein-packed morning bowl featuring fluffy quinoa, fresh blueberries, creamy yogurt, and wholesome nuts for a vibrant start to your day.
# What You'll Need:
→ 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 (optional)
# How To Make It:
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 of the maple syrup or honey into the warm quinoa until well combined.
03 - Divide the quinoa mixture between two bowls. Top each portion with Greek yogurt, blueberries, banana slices, chopped nuts, chia seeds, and shredded coconut if using.
04 - Drizzle the remaining maple syrup or honey over each bowl. Serve immediately while warm.
# Expert Suggestions:
01 -
- The quinoa keeps you satisfied straight through lunch without that heavy breakfast coma feeling
- You can prep the grains ahead and make each bowl completely different every morning
02 -
- Letting quinoa stand covered after cooking is the difference between fluffy grains and gummy disappointment
- Warm quinoa absorbs toppings better than cold, so time your assembly right
03 -
- Toast your nuts and coconut beforehand for a deeper, more complex flavor
- Cook quinoa in coconut milk instead of water for tropical vibes