By The biryani belongs to Tuesday evenings, but mornings in our house run on the same quiet logic—something nourishing, made with intention even when intention is the only ingredient you can spare. This quinoa breakfast bowl has become that morning anchor: grains cooked the night before, whatever fruit is sitting in the bowl, a drizzle of something sweet. It asks very little and gives back steadily, which is exactly what an ordinary week requires of a meal.
Quinoa Breakfast Bowl
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 2
Ingredients
- 1 cup quinoa, rinsed well
- 1 3/4 cups water or unsweetened milk of choice
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 2 tbsp maple syrup or honey, plus more to taste
- 1/2 cup fresh or frozen berries (blueberries, strawberries, or raspberries)
- 1 small banana, sliced
- 2 tbsp chopped toasted almonds or walnuts
- 1 tbsp chia seeds or hemp seeds (optional)
Instructions
- Cook the quinoa. Combine the rinsed quinoa, water or milk, and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 13–15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit, covered, for 2 minutes.
- Season. Fluff the quinoa with a fork. Stir in the cinnamon, vanilla extract, and maple syrup. Taste and adjust sweetness as needed.
- Assemble the bowls. Divide the warm quinoa between two bowls. Top each with the berries, banana slices, and chopped nuts.
- Finish and serve. Scatter chia or hemp seeds over the top if using, and drizzle with a little extra maple syrup. Serve immediately.
Nutrition (per serving)
Calories: 360 | Protein: 11g | Fat: 8g | Carbs: 62g | Fiber: 7g | Sodium: 155mg