quinoa breakfast bowl

A comforting, warm, cinnamon quinoa breakfast bowl recipe that’s totally customizable and perfect for meal prep! Simply cook quinoa ahead of time in the microwave or on the stove, then reheat it in the morning and serve with your favorite toppings.

Microwave Quinoa Breakfast Bowl

dry quinoa

water

quinoa

honey

cinnamon

salt

¼ banana (sliced)

strawberries (sliced)

Tbsp slivered almonds

fresh fruit

chopped nuts of choice

yogurt

nut butter

anything else you enjoy!

Option: In a fine mesh strainer, rinse dry quinoa with cold water, if needed. (This step removes bitterness but may or may not be necessary, depending on the brand of quinoa you’re using.)

Place 12 cups dry quinoa (rinsed, if needed) and 4 cups water in a microwave-safe bowl or container.

Cover with a lid or plate and cook 6 minutes. Remove and stir—half of the water should be absorbed.

Return to the microwave for 4 more minutes and then allow to sit covered for 8-10 minutes, until water is absorbed.

Fluff cooked quinoa with a fork, serve, and enjoy! Or, store in an airtight container in the fridge.

Yields ~6 cups cooked quinoa – enough for 6 breakfast bowls.

How to cook quinoa in the microwave (optional):

On prep day, cook quinoa over the stove according to package directions, or in the microwave (see above). Store in an airtight container in the fridge.

At the time of serving, add 1 cup cooked quinoa to a bowl (or saucepan) with a splash of milk,  honey or maple syrup, cinnamon, and salt. Mix to combine.

Top with sliced banana, fresh berries, nuts, or whatever you like!

Yields 1 quinoa breakfast bowl. Repeat each morning as desired.

How to make a quinoa breakfast bowl:

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)

almond milk

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.

This savory breakfast is exactly what you need break up the oatmeal monotony and add some variety to your morning!

Bacon Quinoa Breakfast Bowls

½ cups cooked quinoa (from 1 cup uncooked)

bacon (you'll need to save about 2 Tablespoons of the bacon grease)

broccoli (about 1 pound)

sweet bell peppers

½ teaspoon pepper (or more to taste)

½ teaspoon smoked paprika

eggs

add-ons: avocado (feta cheese, fresh herbs, everything but the bagel seasoning)

Preheat the oven to 450ºF.

Prep the veggies: remove the seeds and stem from the bell peppers and slice into strips. Break the broccoli florets into small, 1-bite pieces. For the stem, I recommend peeling it, chopping off the bottom 1/2 inch or so, and then chopping it into small bites. Broccoli stems are so underrated - they're delicious roasted!

Toss the veggies with oil, salt, pepper, and the smoked paprika. Spread out on a baking tray (parchment-lined is my preference). Roast on 450ºF for about 25 minutes, or until just started to get a bit crispy.

Bacon: Cook the bacon in a shallow skillet or dutch oven; I cook it over medium heat for about 3-4 minutes per side, but just cook it to your desired doneness (feel free to use the oven if you prefer, just be sure to reserve some of the bacon grease). Remove bacon from pan. Set 4 pieces aside for serving (I like to cut them in half so it feels like you get more bacon!). Dice 2 of the bacon slices into small pieces.

Drain the bacon grease, but reserve 2 Tablespoons for cooking the quinoa. (Feel free to reserve even more if you like to cook your eggs in bacon grease!)

Quinoa: While the pan is still hot, add in the reserved 2 Tablespoons of bacon grease and the chopped bacon. Add the COOKED quinoa and 'fry' as if you were frying rice. This should only take 1-2 minutes. (Optional: feel free to crisp up these chunks of bacon for added texture before adding the quinoa!)

Eggs: using fat of choice (bacon grease, butter, ghee, etc.), heat a skillet over medium heat. When quite hot, drop in an egg and cook until the whites are set. I'd cook the eggs as the last step so they're warm when you serve. Feel free to use a different method to cook your eggs - poached and jammy eggs are both great here.

Add the quinoa to the bowls and top with the roasted vegetables. Serve each with a slice of bacon and a fried egg.

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Top 3 quinoa breakfast bowl recipes from across the web

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

Top Tags

Microwave Quinoa Breakfast Bowl

Summer Breakfast Quinoa Bowls

Bacon Quinoa Breakfast Bowls

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