Blueberry Quinoa Breakfast Bowl (Printable View)
A protein-rich morning bowl featuring fluffy quinoa, sweet blueberries, creamy yogurt, and crunchy nuts for a nourishing start.
# 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 for vegan option)
05 - 1/2 cup milk (or almond milk for dairy-free)
→ 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 nuts (almonds or walnuts)
10 - 1 tbsp chia seeds
11 - 1 tbsp shredded coconut (optional)
# How-To Steps:
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 evenly between two bowls. Top each with Greek yogurt, fresh blueberries, banana slices, chopped nuts, chia seeds, and shredded coconut.
04 - Drizzle the remaining maple syrup or honey over each bowl. Serve immediately while warm.
# Expert Advice:
01 -
- The protein keeps you satisfied straight through lunch without that mid morning energy dip
- You can prep the quinoa in bulk and assemble these in under two minutes on busy weekdays
02 -
- Letting the quinoa stand covered for five minutes off the heat makes all the difference in texture
- Room temperature fruit works better than ice cold fruit against the warm quinoa
03 -
- Toast your coconut flakes until golden for an almost dessert like quality
- A pinch of cinnamon in the quinoa while it cooks ties everything together