Berry Quinoa Breakfast Bowls are filling, full of protein and a great alternative to oatmeal! You’ll love the sweet berry and Greek yogurt topping.
Preparing quinoa for breakfast is very similar to how you prepare oatmeal, but it does require a little extra cooking time. However, you can cook it ahead of time to have on hand throughout the week.
I like to cook my quinoa in milk because it gives it a creamier consistency. That’s also how I prefer to cook my oatmeal. On top of the creamier consistency, you’ll also be getting dairy’s nine essential nutrients, including protein, calcium and vitamin D.
Some people like to add extra milk to their breakfast quinoa or oatmeal, but I prefer Greek yogurt. I love the thick creaminess it gives the quinoa. It’s almost pudding consistency. I like to use plain Greek yogurt, so I can sweeten it myself. Greek yogurt is high in protein, which will help keep you fuller longer. Six ounces of Greek yogurt typically contains 14–17 grams of protein.
Along with the Greek yogurt, I also topped the quinoa with my favorite berries. Whatever berry or berries you like or can find will be delicious! For a little crunch, there’s toasted slivered almonds. The final flourish is a drizzle of almond butter!
After a long run or a workout in the morning, I like to rehydrate with a Chocolate Peanut Butter Espresso Smoothie Parfait or my Chocolate Raspberry Smoothie for breakfast. Both are made with chocolate milk, which is a great recovery drink for runners like me!
Berry Quinoa Breakfast Bowls
- 5 minutes
- 25 minutes
- 30 minutes
- 2 servings
1/2 cup uncooked quinoa, rinsed
1 cup lowfat milk
Pinch of salt
4 teaspoons maple syrup, divided
1/4 teaspoon vanilla extract or almond extract
1/4 teaspoon cinnamon
1/2 cup plain non-fat Greek yogurt
1 cup strawberries
2 tablespoons slivered almonds, toasted
Almond butter for drizzling on top (optional)
- In a medium-sized saucepan, heat the milk over medium heat (slowly to prevent scorching). When the milk is simmering, add in the quinoa and a pinch of salt and stir to combine. Bring the quinoa to a gentle boil then cover with a lid and reduce the heat to low.
- Simmer for 10 minutes then stir in a tablespoon of the maple syrup and the cinnamon. Cover with the lid and cook for another 10 minutes or until the quinoa has absorbed most of the milk and is tender. Check the quinoa occasionally and stir. If it starts to get too dry, add in additional milk.
- Stir together the Greek yogurt, a teaspoon of maple syrup and a splash of vanilla extract.
- Divide the cooked quinoa into 2 bowls. Top each with half of the Greek yogurt, berries and almonds. Drizzle with almond butter if desired.