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This delicious quinoa breakfast bowl is perfect to make with leftover quinoa and is surprisingly delicious. Serve with banana, nuts and blue berries.
Quinoa bowl for two
Time for a quick and nutritious breakfast. Did you know that quinoa is filled with protein? If you’re following a vegetarian diet this is a great way to start the day with a dose of protein. Quinoa has all the essential amino acids and on top of that it is gluten free. And in a lot of countries it is now also available locally grown and produced which saves food mileage.
When you use quinoa it is a good idea to wash it thoroughly beforehand removing the saponins that coat the seeds. If you don’t wash it you will get a foam on top of the quinoa which can taste slightly bitter.
Omega-3
As a vegetarian it is sometimes a challenge to eat enough omega 3 fatty acids and while quinoa has only a little bit, every bit counts right? On top of that it is also filled with calcium, magnesium, manganese, vitamine B, E and of course dietary fibers. All in all a great choice for breakfast, lunch or dinner.
Breakfast
This quinoa breakfast bowl is a great way to start your day and – if using precooked quinoa – it is ready in no time at all. Every time I make quinoa I tend to cook a bit extra so I know I can make this quinoa breakfast bowl the next day. Making it cannot be easier. You simply add yogurt (coconut yogurt if you want to keep it vegan) to a bowl, sprinkle over the quinoa and serve the bowl with banana, blue berries and roasted nuts! Perfect start of the day!
More recipes with quinoa
If you are a fan of quinoa you might want to try the below recipes as well!
- Easy quinoa salad with sausages
- Quinoa salad with feta and beetroot
- Quinoa granola
- Pumpkin stew with carrots and quinoa
Quinoa breakfast bowl
Ingredients
- 300 g coconut yogurt or regular yogurt
- 100 gram cooked quinoa cooled
- 50 g mixed roasted nuts unsalted of course
- 2 tbsp Grated coconut
- 1 banana
- 50 g blueberries
- 1 tbsp agave syrup
How to make quinoa breakfast bowl
- Divide your coconut yogurt over two bowls (of course you can substitute with regular yogurt or soy yogurt if you want) and add the quinoa in the middle of the bowl.
- Divide the rest of the ingredients over it and serve immediately
Notes
- Since this recipes uses cooked quinoa it is easiest if you precook a batch of quinoa. You can freeze this easily in portions and since those will be relatively small it will be no time before they defrost.
- For easy defrosting I place the sealed freezer bag in a bowl of cold water (it doesn’t have to be warm) and let it sit there for a few minutes. If the portion is small it will defrost quickly.
- Coconut yogurt can be replaced with regular yogurt
- Agave syrup can be replaced with honey or another sweetener of your choice
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
