Warm Quinoa Breakfast Bowls
Warm Quinoa Breakfast Bowls- packed full of protein and fiber, these breakfast bowls are sure to keep you full for hours!
Quinoa for breakfast?
I know, it sounds weird. Hear me out. If it’s prepared the right way and served with the right toppings, it can actually be really good! Plus it’s a fun way to change things up from the old standby oatmeal.
Not that I’m hating on oatmeal, but quinoa is a great alternative for people who can’t tolerate oats. It’s also a complete source of protein making it a healthy option for breakfast.
Although I’ve never had any issues myself, I have heard that quinoa can be difficult for some to digest. That’s why I always recommend soaking it overnight (or for at least 8 hours) with a splash of apple cider vinegar to help achieve a mini sprout.
Of course you can take it a step further by draining the water and placing it in a jar covered with a cheesecloth for a full on sprout, but that usually takes several days. I’m not that patient. I think the overnight soak is enough to do the trick.
The key to making quinoa taste breakfast worthy is cooking it with full fat coconut milk, raw honey, and a touch of vanilla extract. This gives it a rich and creamy texture with a lightly sweet flavor.
Once you’ve made it that far, it’s all about the toppings. It’s kind of like chia pudding. On it’s own, it’s kind of meh but with the right toppings you can add enough texture to make it absolutely delicious.
My favorites are blueberry compote, almond butter, hemp seeds, shredded coconut and finely chopped almonds. Honestly I’m just obsessed with the compote and want to eat it on anything and everything. :)
Quinoa Breakfast Bowls
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup dry quinoa, soaked overnight (with apple cider vinegar)*
- 1 (13.5-ounce) can full fat coconut milk (I like this brand)
- 1 tablespoon honey or pure maple syrup
- splash vanilla extract
- pinch of sea salt
- top with blueberry compote, almond butter and hemp seeds
Directions:
Drain soaked quinoa then rinse thoroughly. Add to a medium size pot along with coconut milk and bring to a boil. Reduce to a simmer then stir in honey, vanilla and salt. Cook for 15 minutes, stirring intermittently.
After 15 minutes, most of the coconut milk should be absorbed. Remove from heat, cover and allow the quinoa to steam for 15 additional minutes.
Serve warm topped with compote, nut butter and hemp seeds. Pour in additional coconut milk, if desired, and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
*I recommend soaking quinoa overnight for optimal digestion and absorption of nutrients. Pour the quinoa in a shallow bowl and cover with water by several inches. Add 1 tablespoon apple cider vinegar and stir. Allow to sit for at least 8 hours or overnight. Drain and rinse before adding to recipe.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
I’ve never thought to use quinoa for breakfast! I think I’m going to try and do it this week! Thanks for the recipes :).
Zoey
Yum oh yum. I just recently starting eating warm cereal for breakfasts again… this looks so good!
Sarah, do you refrigerate this overnight? Thanks!
Hey Connie! I let the quinoa soak at room temperature.Then once it’s cooked I store leftovers sealed in the refrigerator for the week. I hope that helps!
Thanks, Sarah. I wasn’t sure last night, so I put it in the fridge to soak. I did not get much of a sprout though, so I’ll let it sit out the next time. It still tasted good, though!! I used your blueberry compote too – nice combination!
I had no idea you could sprout quinoa! SO COOL! Definitely going to try this soon :)
I love this recipe! It has few ingredients which means that i won’t run around a lot. And It’s also easy to think that quinoa is a boring food to eat. I have been experimenting cooking quinoa in a rice cooker lately and this quinoa recipe makes it perfect for my quinoa leftover.
Thanks again for a great recipe!
So good! Just made this for mine and Camryn’s breakfast. I was craving a bowl of something warm and din’t want oats. Unfortunately I didn’t have blueberries to make the compote but topped it with pumpkin seeds, hemp seeds, peanut butter, and a teaspoon of jam. It’s so creamy and delicious. I always soak my quinoa overnight because David is one of those people that unsprouted quinoa really hurts his stomach.
I remember you saying that about David and quinoa…it’s funny how it affects some people and not others. I’m glad you and Camryn enjoyed it though. Thank you (again) for the review! :)
I use cooked quinoa as a cold cereal (1/4 to 1/3 cup) plus banana (potassium), 2-3 dashes salt (digestion), berries, flax meal, hemp, cinnamon (control glucose), drizzle of raw Blue Agave (the amber is processed), sun seeds or pepitas, and cashew milk (1 cup soaked 15 mins + filtered water, 4 cups for more deliciousness or 6 cups water for a regular milk). I can hardly wait to try yr recipe, thanks!
This is such a good breakfast idea, such a delicious treat! Thanks for sharing.
I love the idea of this recipe, anyone have success using almond or cashew milk instead of coconut milk. We have a coconut allergy in this house as well.
That will definitely work! The texture won’t be as creamy (depending on whether you use homemade or store-bought milk) but still delicious. :)
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