Quinoa Breakfast Bowl Recipe
A nutritious and delicious Quinoa Breakfast Bowl featuring fluffy quinoa cooked to perfection, sweetened with pure maple syrup, and enhanced with cinnamon, hemp seeds, almond butter, and dark chocolate. This wholesome breakfast is dairy-free, vegan, and packed with protein and fiber for a satisfying start to your day.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Simmering
- Cuisine: Fusion, Healthy
- Diet: Vegan
Ingredients
Scale
Quinoa Base
- ¼ cup dry quinoa (rinsed and drained)
- ½ cup water
Mix-ins
- 1–2 tablespoons pure maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon hemp seeds
Toppings
- 1 cup non-dairy milk (such as SILK Almond)
- 1 tablespoon natural almond butter
- Chopped dark chocolate (Endangered Species brand recommended)
Instructions
- Cook Quinoa: Rinse and drain the quinoa thoroughly. Place it in a pot with ½ cup of water and bring to a boil. Reduce heat to a low simmer, cover the pot with a lid, and cook for about 12 minutes until the water is absorbed and the quinoa is fluffy. Fluff with a fork once done.
- Prepare Quinoa Bowl: Transfer the cooked quinoa into a bowl. Stir in the pure maple syrup, cinnamon, and hemp seeds evenly to infuse flavor and a slight sweetness.
- Add Toppings: Pour the non-dairy milk over the quinoa, similar to how you would with cereal. Add a tablespoon of natural almond butter for healthy fats and creaminess, followed by a sprinkle of chopped dark chocolate for a rich, indulgent touch.
Notes
- Use well-rinsed quinoa to remove any bitterness from the saponin coating.
- Adjust the amount of maple syrup to your preferred sweetness level.
- Non-dairy milks such as almond, oat, or soy work well depending on dietary preferences.
- Feel free to substitute almond butter with any nut or seed butter like peanut or cashew butter.
- Dark chocolate adds antioxidants and a deep flavor, but you can omit or replace it with nuts or dried fruit for variety.
- This breakfast bowl can be prepared ahead and stored in the refrigerator for up to 2 days; add toppings just before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: quinoa breakfast bowl, vegan breakfast, healthy breakfast, gluten free, dairy free, quinoa recipe, plant-based, almond butter, hemp seeds, dark chocolate
Find it online: https://reemcook.com/quinoa-breakfast-bowl-recipe/
