A nourishing and colorful breakfast bowl made with fluffy quinoa, fresh berries, and wholesome toppings. This recipe is lightly sweet, naturally filling, and perfect for starting the day with balanced energy.
Why You’ll Love This Recipe
This breakfast bowl is simple to prepare yet feels special enough for a weekend brunch. It is packed with plant-based protein from quinoa, antioxidants from berries, and healthy fats from nuts or seeds. You can make it ahead of time, customize it easily, and enjoy it warm or cold depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Quinoa, 1 cup uncooked
Water, 2 cups
Salt, 1/4 teaspoon
Strawberries, 1 cup, sliced
Blueberries, 1 cup
Raspberries, 1/2 cup
Milk or plant-based milk, 1 cup
Honey or maple syrup, 2 tablespoons
Vanilla extract, 1 teaspoon
Almonds, 1/4 cup, sliced
Chia seeds, 1 tablespoon
Directions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed.
Remove from heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
While the quinoa is resting, wash and prepare the berries. Slice the strawberries and set all berries aside.
Divide the warm quinoa evenly between four bowls.
Drizzle each bowl with milk, honey or maple syrup, and vanilla extract.
Top with mixed berries, almonds, and chia seeds. Serve immediately.
Use coconut milk instead of regular milk for a richer flavor.
Swap berries with bananas, mango, or apples depending on the season.
Add a spoon of nut butter for extra creaminess and protein.
Sprinkle cinnamon or cardamom for a warm spice note.
Storage/Reheating
Store cooked quinoa separately from toppings in an airtight container in the refrigerator for up to 4 days.
Reheat quinoa in the microwave with a splash of milk until warm.
Add fresh berries and toppings after reheating for the best texture and flavor.
FAQs
Can I make this recipe ahead of time?
Yes, you can cook the quinoa in advance and assemble the bowls when ready to eat.
Is quinoa good for breakfast?
Quinoa is an excellent breakfast option because it is high in protein and keeps you full longer.
Can I eat this bowl cold?
Yes, it tastes great cold, especially in warmer weather.
What milk works best for this recipe?
Any milk works well, including almond, oat, soy, or regular milk.
Can I make this recipe without sweetener?
Yes, you can skip the sweetener or rely on the natural sweetness of the berries.
Is this recipe suitable for meal prep?
Yes, it is ideal for meal prep when components are stored separately.
Can I use frozen berries?
Yes, thaw them first or add them directly to warm quinoa.
How do I keep quinoa from tasting bitter?
Always rinse quinoa thoroughly before cooking to remove its natural coating.
Can I add yogurt to this bowl?
Yes, yogurt can be added for extra creaminess and protein.
Is this recipe suitable for kids?
Yes, it is mild, nutritious, and easy to adjust to different tastes.
Conclusion
Breakfast Berry Quinoa Bowls are a wholesome and flexible way to start your day. With simple ingredients and endless variations, this recipe fits perfectly into busy mornings while still delivering fresh flavor and nutrition.
A wholesome and vibrant breakfast bowl featuring fluffy quinoa, fresh berries, and nutritious toppings. Perfect for a light, protein-rich start to your day.
Ingredients
1 cup quinoa, uncooked
2 cups water
1/4 teaspoon salt
1 cup strawberries, sliced
1 cup blueberries
1/2 cup raspberries
1 cup milk or plant-based milk
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/4 cup sliced almonds
1 tablespoon chia seeds
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
Meanwhile, wash and prepare the berries. Slice strawberries and set berries aside.
Divide warm quinoa into four bowls.
Drizzle with milk, honey or maple syrup, and vanilla extract.
Top with strawberries, blueberries, raspberries, sliced almonds, and chia seeds.
Serve immediately, or chill for later if preferred cold.
Notes
Use coconut milk for a richer flavor.
Swap berries with seasonal fruits like mango, banana, or apple.
Add nut butter for more protein and creaminess.
Top with cinnamon or cardamom for added warmth.
Great for meal prep—store quinoa and toppings separately.
