quinoa breakfast

This easy Quinoa Breakfast Bake is layers of fresh fruit, quinoa, and oats smothered in a cinnamon and syrup egg mixture baked to perfection! A wholesome, healthy, and scrumptious way to start the day!

Quinoa Breakfast Bake

quinoa (uncooked)

steel cut oats (uncooked)

coconut flakes (unsweetened)

medium very ripe bananas (sliced)

blueberries (fresh

raspberries (fresh

milk (I used almond)

eggs

tsp pure vanilla extract

cinnamon

salt

Cooking spray (I use Misto)

Greek yogurt (for topping (optional))

Rinse quinoa and oats with cold running water, drain and set aside.

Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.

In medium bowl, whisk milk, eggs, maple syrup, vanilla extract, cinnamon and salt. Set aside.

Preheat oven to 375 degrees F and spray 8 x 8 square baking dish with cooking spray.

Lay half of bananas, blueberries and raspberries in a single layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top. Top with remaining banana and berries.

Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up. If you pour the liquid abruptly in the middle of the dish, all fruit might float to the top. We are looking for evenly distributed fruits and sweetness in every slice.

Sprinkle with toasted coconut flakes and bake for 60 minutes uncovered.

Remove from the oven and let cool for 45 - 60 minutes.

Cut into 9 slices and serve hot, warm or cold with a dollop of Greek yogurt if desired. You can also dig in with a spoon right away. The bake won&#039;t be completely set but still delicious.

Simple, 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder! A healthy, hearty plant-based breakfast or snack.

Dark Chocolate Quinoa Breakfast Bowl

white quinoa

almond milk ((plus more for serving))

coconut milk ((light canned,

sea salt

Tbsp unsweetened cocoa powder

maple syrup or coconut sugar

tsp pure vanilla extract ((optional))

dark chocolate ((roughly chopped))

Mixed berries

banana

sugar

Hemp seeds or chia seeds

Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.

Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.

Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.

Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.

Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.

Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).

Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

A quick, easy and nutrient-rich breakfast, this overnight quinoa is flavored with almond and vanilla extract and sweetened with maple syrup.

Vanilla Almond Overnight Quinoa

quinoa

oats

almond milk

chia seeds

almonds

maple syrup

vanilla extract

almond extract

almonds (optional)

Add all the ingredients (minus some almonds for garnishing) to a mixing bowl, starting with 1.5 cups of almond milk. Mix well and set aside for 10 minutes. Allow the mixture to thicken. If the mixture is too thick, add some more almond milk to thin it out. I ended up doing about 2 cups in total.

Transfer to your jars/bowls and garnish with desired toppings. I did blueberries and chopped almonds.

Of all the ways to eat quinoa, these Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.

Summer Breakfast Quinoa Bowls

peach (sliced)

quinoa (rinsed well)

tsp vanilla extract

tsp brown sugar (or sweetener of your choice)

raspberries

blueberries

local honey

In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar.

Cook on medium heat and bring to boil for five minutes.

Lower the heat to low and cover.

Cook for 15 to 20 minutes, or until easily fluffs with a fork.

Meanwhile, heat a grill pan and spray with oil.

Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside.

Warm the remaining almond milk.

Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.

Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.

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Top 4 quinoa breakfast recipes from across the web

The most viewed quinoa breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quinoa Breakfast Bake

Dark Chocolate Quinoa Breakfast Bow...

Vanilla Almond Overnight Quinoa

Summer Breakfast Quinoa Bowls

The most viewed quinoa breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine