I am upping my breakfast game! I recently added this vegan bowl to my repertoire and it quickly became my favorite; quinoa breakfast bowl. Yes, it’s a thing (now)!
When I was going through my refrigerator in search of something for breakfast, my eye caught some leftover quinoa and I thought: ‘quinoa could easily be yummy for breakfast as well’. It already has a nutty flavor so adding some more nuts, cinnamon and fruit would actually make this a super wholesome and delicious start of the day. And I was right!
This breakfast bowl is easy to make, has a great flavor and is super healthy for you. Let’s make a quinoa breakfast bowl!
How I make a quinoa breakfast bowl?
I start by chopping and toasting the pecans in a small sauce pan before I add the other ingredients. I move them around until the pecans are fragrant which usually takes 3-4 minutes. You know they are perfectly toasted when your kitchen has this great nutty smell.
I simply add coconut oil, cinnamon and salt to the pecans in the sauce pan and stir. Very quickly you start to smell the cinnamon (15 seconds?). That is when I stir in the quinoa. It only has to cook until the quinoa is warmed through, about a minute or so.
I remove the pan from the heat and stir in a dash of maple syrup. Then I transfer the quinoa to a bowl and add toppings.
Some great toppings for this quinoa breakfast bowl:
- berry compote; I simply heat up half a cup of frozen berries and cook them down for 5-10 minutes. I think they are great as they are, but you could add some sugar or maple syrup (that does help the fruit to thicken more);
- dried cranberries; I love the flavor combination of cranberries and pecans. And dried cranberries add a nice extra texture to the bowl;
- seeds; give your bowl an extra crunch! Chia seeds, sunflower or pumpkin seeds are all great to add to this quinoa breakfast bowl;
- a dollop of (dairy free) yogurt;
- or even a drizzle of coconut milk;
- make it more tropical and top it with slices of mango and/or pineapple and passionfruit pulp. Tropical overload: toast some shredded coconut and add that to the bowl as well!
Turning this into a chocolate quinoa bowl…
I add 2-3 tablespoons of unsweetened chocolate powder to the quinoa bowl right when I stir in the maple syrup at the end. If it seems to dry, I add a splash of (plant based) milk so it becomes creamier. Top with fresh berries, sliced bananas and maybe even some pieces of (heart shaped) chocolate. This is every chocolate lovers’ dream! Trust me!
This quinoa breakfast bowl fills me up and gets me going all morning long. I love it! I am sure you will too. It is
super wholesome – quick & easy to make – adjustable – versatile – & so delicious
Trying to change up our morning routine? Give this a try and check out some of my other healthy breakfast options like this porridge and smoothie bowl, coconut mango chia pudding or these super yummy carrot cake muffins. Or even better my 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!
Quinoa breakfast bowl
Ingredients
- 2 tbsp pecans (or other nuts such as almonds or walnuts)
- 1½ tsp coconut oil
- ½-1 tsp cinnamon (plus extra to sprinkle on top (optional))
- 1 pinch salt
- 1 cup quinoa (precooked; either leftover from the fridge or warm, just made (cooking time not included in total cooking time))
- 1 tbsp maple syrup
Instructions
- Start by chopping up the pecans. You don't have to chop them very finely; in halves or quarters is enough.
- Toast the chopped up pecans in a small sauce pan before adding the other ingredients. Move them around until the pecans are fragrant which usually takes 3-4 minutes.
- Add coconut oil, cinnamon and salt to the pecans in the sauce pan and stir. Within a few seconds you will start to smell the cinnamon. That is when you stir in the quinoa. It only has to cook until the quinoa is warmed through, about a minute or so.
- Remove the pan from the heat and stir in the maple syrup. Then transfer the quinoa to a bowl and add toppings (optional).
Notes
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