Blueberry Quinoa Breakfast Bowl (Printable)
A warm, protein-packed morning bowl featuring fluffy quinoa, sweet blueberries, and wholesome toppings for a vibrant start.
# What You 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 cooked quinoa until well combined.
03 - Divide the seasoned quinoa evenly between two serving bowls. Arrange Greek yogurt, fresh blueberries, banana slices, chopped nuts, chia seeds, and shredded coconut on top of each portion.
04 - Drizzle the remaining maple syrup or honey over each bowl. Serve immediately while warm.
# Expert Tips:
01 -
- You get that cozy oatmeal texture but with extra protein that keeps you satisfied until lunch
- The blueberries burst in your mouth creating these little pockets of sweetness throughout every bite
02 -
- Letting quinoa rest off the heat for five minutes makes the difference between fluffy and mushy
- Overcooking the quinoa will turn your breakfast into porridge so watch it closely at the end
03 -
- Toast the nuts in a dry pan for two minutes before adding for deeper flavor
- Let the blueberries sit at room temperature while cooking the quinoa so they are not ice cold