Blueberry Quinoa Breakfast Bowl (Printable)
A protein-packed morning bowl featuring fluffy quinoa, sweet blueberries, and wholesome toppings for a vibrant start to your day.
# 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)
# Directions:
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 quinoa until well combined.
03 - Divide the quinoa mixture between two bowls. Top each with Greek yogurt, blueberries, banana slices, nuts, chia seeds, and shredded coconut.
04 - Drizzle with remaining maple syrup or honey. Serve immediately while warm.
# Expert Tips:
01 -
- The protein from quinoa and yogurt keeps you satisfied straight through until lunch without that mid morning crash
- It comes together in 25 minutes but tastes like something you'd order at a fancy cafe
02 -
- I once forgot to rinse the quinoa and the whole batch had this weird bitter aftertaste that ruined the morning
- Letting it steam off heat for those extra 5 minutes makes the texture so much fluffier
03 -
- Toast the nuts and coconut in a dry pan for two minutes before adding them
- Use leftover quinoa from dinner and skip the cooking step entirely