American · Breakfast
Breakfast Quinoa Bowl
Fluffy quinoa simmered in milk with cinnamon and vanilla until creamy, then topped with sliced banana, juicy blueberries and toasted almonds. A warm, protein-rich alternative to porridge.
- Prep
- 5 min
- Cook
- 22 min
- Total
- 27 min
- Serves
- 2
Calories come from: Carbs 62% · Fat 23% · Protein 15%
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Ingredients
For 2 servings- 1/2 cup85 gWhite quinoa
- 1 cup240 gWater
- 1 cup244 gLow-fat milk (1%)
- 1/2 tspGround cinnamon
- 1/2 tspVanilla extract
- 1 pinchSalt
- 1 medium118 gBanana
- 1/2 cup74 gBlueberries
- 3 tbsp20 gAlmonds, sliced
- 1 tsp7 gHoney (optional)
Steps
- 1
Rinse the quinoa in a fine sieve under cold running water for about 30 seconds to remove any bitterness, then drain.
- 2
Put the quinoa, water and salt in a small saucepan and bring to a boil over medium-high heat.
- 3
Reduce the heat to low, cover and simmer for 12-15 minutes, until the water is absorbed and the quinoa is tender.
- 4
While the quinoa cooks, toast the sliced almonds in a dry frying pan over medium heat for 2-3 minutes, stirring often, until golden; tip them onto a plate.
- 5
Stir the milk, cinnamon and vanilla into the cooked quinoa.
- 6
Simmer uncovered for 4-5 minutes, stirring now and then, until creamy and slightly thickened.
- 7
Slice the banana.
- 8
Divide the quinoa between two bowls.
- 9
Top each bowl with banana slices, blueberries and toasted almonds.
- 10
Drizzle with honey if you like a little extra sweetness, and serve warm.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use unsweetened soy milk instead of the low-fat milk and maple syrup instead of the honey.
- Leave out the honey and let the banana and blueberries provide the sweetness for a lighter bowl.
- For a nut-free bowl, top with toasted pumpkin seeds or sunflower seeds instead of the sliced almonds.
- Use frozen blueberries instead of fresh ones if fresh are out of season; stir them in warm so they thaw.
Storage
Refrigerate the cooked quinoa without the fruit and almonds in a covered container within 2 hours and use it within 3 to 4 days. Reheat with a splash of milk until steaming hot, then add fresh toppings; sliced banana is best added just before serving.
Make ahead
Cook the quinoa in water up to 3 days ahead and keep it chilled, then simmer it with the milk, cinnamon and vanilla in the morning. You can also toast the almonds ahead and store them in an airtight jar at room temperature.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (392 g) | Per 100 g | |
|---|---|---|
| Calories | 344 kcal | 88 kcal |
| Protein | 13.2 g | 3.4 g |
| Carbohydrates | 55 g | 14 g |
| of which sugars | 17.8 g | 4.5 g |
| Fiber | 7 g | 1.8 g |
| Fat | 9.1 g | 2.3 g |
| of which saturated | 1.5 g | 0.4 g |
| Sodium | 139 mg | 35 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
