Breakfast Quinoa Bowl
Start your day right with this vegan quinoa breakfast bowl, packed with protein, fiber, and essential nutrients. It’s a delicious and customizable meal that’s perfect for a healthy, energizing breakfast or a nutritious meal prep option.
Sometimes I want something warm for breakfast, but different than my regular oatmeal. This quinoa breakfast bowl is unique and only takes about 15 minutes to prepare. No added sugar because the fruit is all the sweetener needed.
We have more delicious healthy vegan breakfast recipes on this website like our protein-packed tofu breakfast scramble, this steel-cut oats vegan breakfast bowl, and my oil-free breakfast home fries.
Reasons you will love this recipe
- Nutrient-Packed and Energizing: This vegan quinoa breakfast bowl is loaded with plant-based protein, fiber, and essential vitamins, giving you a healthy and energizing start to your day.
- Naturally Gluten-Free: Made with quinoa, a naturally gluten-free grain, this breakfast bowl is perfect for those with gluten sensitivities or anyone looking for a wholesome, allergen-friendly meal.
- Customizable and Flavorful: Enjoy endless topping possibilities with fresh fruits, nuts, seeds, and a drizzle of maple syrup or almond butter to create your perfect flavor combination.
- Quick and Easy to Prepare: This vegan quinoa breakfast bowl is simple to make and ready in minutes, making it an ideal choice for busy mornings or meal prep.
Ingredients needed
- Quinoa- It is a complete protein, providing all nine essential amino acids, making it a nutrient-dense breakfast option. It’s also naturally gluten-free and rich in fiber, vitamins, and minerals, which helps keep you full and energized throughout the day.
- Plant milk- Adds a creamy texture and enhances the flavor while keeping the dish dairy-free and suitable for various dietary preferences. Plant milk, such as almond, or oat milk, also offers additional nutrients and can be lower in calories compared to dairy milk, making your breakfast both nutritious and customizable.
- Vanilla- Enhances the overall flavor with a subtle, sweet aroma that complements the natural nuttiness of quinoa. It adds a layer of richness and warmth, making the bowl more enjoyable and satisfying without the need for extra sugars or sweeteners.
- Dried fruit- Provides natural sweetness and a chewy texture, which enhances the overall flavor and makes the bowl more satisfying. Dried fruits like raisins, cranberries, or apricots also offer added nutrients, such as fiber and antioxidants, contributing to a balanced and energizing breakfast.
Tips & Suggestions
- Rinse the quinoa- Rinse the quinoa under cold water before cooking to remove its natural saponin coating, which can give it a bitter taste. This step ensures a cleaner, more pleasant flavor.
- Toasting- Lightly toast quinoa in a dry skillet before cooking to enhance its nutty flavor. This simple step adds a rich, roasted taste to your dish.
- Let It Rest: After cooking, let the quinoa sit covered for about 5 minutes before fluffing with a fork. This resting period allows the grains to fully absorb the moisture and achieve a light, fluffy texture.
How to make breakfast quinoa
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Rinse the uncooked quinoa well. You will need a rice washing bowl to do this because the holes are small and won’t allow the quinoa to fall through.
STEP #2: In a medium saucepan, combine quinoa, plant milk, vanilla. Bring to a slow simmer.
STEP #3: Slice the apricots into bite-sized chunks. Add raisins and apricots, cover, and cook for about 15 minutes.
STEP #4: If you prefer a creamy warm breakfast, Use an immersion blender to puree for just a few seconds. A regular blender can also be used by simply transferring half the fruited quinoa to the blender, and then returning to the pan when done. I used to do this but found over time that I prefer it unblinded.
STEP #5: Serve warm with fresh fruit toppings with a side of my protein-packed smoked tempeh bacon.
I love to make this with raisins and dried apricots. It can also be made with other delicious options like mango, peaches, and berries. They can be fresh or dried, whichever is your preference.
This recipe is from the Physicians Committee, Food for Life classes.
Frequently Asked Questions
Yes, you can cook quinoa ahead of time and store it in the refrigerator for up to 5 days. Simply reheat it in the microwave or on the stove with a splash of water or milk to restore its texture before serving.
Drizzle with maple syrup, agave nectar, date syrup, or honey for added sweetness.
To make your quinoa breakfast more filling, add protein-rich toppings like nuts, seeds, or nut butter. Incorporate fruits and a dollop of homemade vegan yogurt or a plant-based protein source to enhance the meal’s satiety and nutritional value.
Store it in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze it for up to 2 months. To reheat, simply thaw it in the refrigerator overnight and warm it up with a splash of water or milk to restore its texture.
More Hearty Vegan Breakfast Recipes
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Breakfast Quinoa Bowl
Ingredients
- 1/2 cup dry quinoa
- 1-1/2 cups vanilla almond milk or any plant milk
- 2 tablespoons raisins
- 1/2 cup apricots fresh, dried, or canned
- 1/4 teaspoon vanilla extract
Instructions
- Rinse the uncooked quinoa well. You will need a rice washing bowl to do this because the holes are small and won't allow the quinoa to fall through.
- In a medium saucepan, combine quinoa, plant milk, vanilla. Bring to a slow simmer.
- Slice the apricots into bite-sized chunks. Add raisins and apricots, cover, and cook for about 15 minutes.
- This step is OPTIONAL. If you prefer a creamy warm breakfast, Use an immersion blender to puree for just a few seconds. A regular blender can also be used by simply transferring half the fruited quinoa to the blender, then returning to the pan when done. Personally, I prefer to skip this step and just eat completely whole.
- Serve warm with fresh fruit toppings with a side of my protein-packed smoked tempeh bacon.
Video
Notes
- Rinse first- You will need a rice washing bowl to rinse the quinoa before cooking because the holes are small and won't allow the quinoa to fall through. If it isn’t rinsed well, quinoa can have a bitter taste.
- Toasting- Lightly toast quinoa in a dry skillet before cooking to enhance its nutty flavor. This simple step adds a rich, roasted taste to your dish.
- Let It Rest: After cooking, let the quinoa sit covered for about 5 minutes before fluffing with a fork. This resting period allows the grains to fully absorb the moisture and achieve a light, fluffy texture.
- Dried fruit- I love to make this with raisins and dried apricots. It can also be made with other delicious options like mango, peaches, and berries. They can be fresh or dried, whichever is your preference.
- Make it sweeter- Drizzle with maple syrup, agave nectar, date syrup, or honey for added sweetness.
- Storage- Store it in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze it for up to 2 months. To reheat, simply thaw it in the refrigerator overnight and warm it up with a splash of water or milk to restore its texture.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
How is this 6 servings? Are they a few tablespoons each?
Ha! Good catch on that typo, Jerry. Thanks so much for letting me know. Yes, this is one serving, and I’ve corrected it now. 🙂
Great change from oatmeal. Simple but tasty. Love this lady’s flavor combanations.