Loading...
A wholesome and satisfying alternative to oatmeal, this warm quinoa breakfast bowl is a powerhouse of protein, fiber, and essential nutrients. Fluffy quinoa is simmered with creamy almond milk, lightly sweetened with maple syrup, and spiced with cinnamon and vanilla. Topped with fresh berries, crunchy almonds, and chia seeds, it's a delicious and energizing way to start your day.
Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for at least 1 minute. This is a crucial step to remove the natural bitter coating (saponin).
In a small saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. After resting, fluff the quinoa with a fork.
To the cooked quinoa, stir in the almond milk, maple syrup, vanilla extract, ground cinnamon, and salt. Return the saucepan to medium-low heat.
Cook, stirring frequently, for 3-5 minutes, until the mixture thickens to a creamy, porridge-like consistency.
Divide the warm quinoa porridge between two bowls. Top with mixed berries, sliced almonds, and a sprinkle of chia seeds. Serve immediately.
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
A wholesome and satisfying alternative to oatmeal, this warm quinoa breakfast bowl is a powerhouse of protein, fiber, and essential nutrients. Fluffy quinoa is simmered with creamy almond milk, lightly sweetened with maple syrup, and spiced with cinnamon and vanilla. Topped with fresh berries, crunchy almonds, and chia seeds, it's a delicious and energizing way to start your day.
This american recipe takes 25 minutes to prepare and yields 2 servings. At 329.64 calories per serving with 9.51g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Stir in 1 tablespoon of unsweetened cocoa powder with the cinnamon and top with a drizzle of peanut butter and some banana slices instead of berries.
Sauté 1 chopped apple with a pinch of cinnamon until tender. Stir it into the quinoa porridge and top with walnuts or pecans.
Use coconut milk instead of almond milk. Top with diced mango, pineapple, and toasted coconut flakes.
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein source crucial for muscle repair and growth.
The combination of complex carbohydrates from quinoa and fiber from the entire bowl helps stabilize blood sugar levels, providing steady energy throughout your morning without a crash.
With fiber from quinoa, berries, and seeds, this bowl promotes healthy digestion, aids in satiety to keep you feeling full longer, and supports gut health.
The fresh berries are loaded with antioxidants, which help protect your cells from damage caused by free radicals and reduce inflammation.
Yes, it's very healthy. Quinoa is a complete protein, high in fiber, and packed with vitamins and minerals. The berries add antioxidants, and the nuts provide healthy fats, making it a well-balanced and energizing meal.
One serving of this Quinoa Breakfast Bowl contains approximately 335 calories, though this can vary slightly depending on your specific toppings and type of milk used.
This recipe is already vegan as written, using almond milk and maple syrup. Ensure any variations or substitutions you make also use plant-based ingredients.
Store any leftover quinoa porridge in an airtight container in the refrigerator for up to 3 days. It will thicken when chilled. Reheat on the stovetop or in the microwave with a splash of milk to restore its creamy consistency.
A bitter taste is almost always because the quinoa wasn't rinsed thoroughly enough. Quinoa has a natural coating called saponin that needs to be washed off completely before cooking.
Absolutely. You can substitute maple syrup with agave nectar, date syrup, or coconut sugar. You can also mash half a banana into the porridge for natural sweetness.