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Breakfast Quinoa Bowls

Stuck in a breakfast rut? Bored of eating the same bowl of oatmeal every single day? Breakfast quinoa might just be the perfect solution!

Breakfast Quinoa

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Make it even more delicious by adding chocolate chips and letting them slowly melt into the hot quinoa porridge…

Seriously, when do chocolate chips not make a recipe better???

You could also add raisins, shredded coconut, chopped apple, mashed banana, cinnamon, fresh strawberries, almond butter, or chopped walnuts. Heck, you could even add all of these ingredients all at the same time! Breakfast Quinoa!! Made this recipe this week from @choccoveredkt...SOOO YUMMY!!! https://chocolatecoveredkatie.com/2013/09/30/breakfast-quinoa/

Or go the savory route and chop up some veggies–diced carrots, peas, and/or broccoli might be really nice.

Add some nutritional yeast, and maybe some black beans or chickpeas, and you have a breakfast quinoa bowl that could easily be dinner instead.

quinoa

Breakfast Quinoa

The sky is not the limit with this healthy quinoa recipe!

 Breakfast Quinoa!! Made this recipe this week from @choccoveredkt...SOOO YUMMY!!! https://chocolatecoveredkatie.com/2013/09/30/breakfast-quinoa/

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Breakfast Quinoa Bowls

Breakfast Quinoa Bowls

Total Time: 1h
Yield: 4 servings
Print This Recipe 5/5

Ingredients

  • 1 cup raw quinoa
  • 1 tsp salt
  • 2 1/2 cups water
  • 4 cups milk of choice
  • 1 tsp pure vanilla extract
  • 1/8 tsp pure stevia extract, or 1/4 cup sweetener of choice
  • 2/3 cup raisins or chocolate chips, optional
  • 1 tsp cinnamon, optional

Instructions

Rinse quinoa well in a fine mesh strainer. Drain. Combine the raw quinoa with the salt and water, and bring to a boil uncovered. When it starts to boil, cover and cook on low for 20 minutes or until the water is absorbed and quinoa is light and fluffy. Uncover, add the milk of choice and optional raisins and cinnamon (if using), and bring back to a boil. Turn heat to low-medium. Cook for 25-30 minutes, stirring very occasionally, until the breakfast quinoa texture is thick like oatmeal. (Some stoves are not as powerful – in these cases, simply heat at a higher power or for a longer amount of time.) Turn off the heat, and stir in the vanilla and sweetener of choice. Makes 4 servings. NOTE: When found in nature, quinoa has a natural coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash it again, just in case.

View Breakfast Quinoa Nutrition Facts

Question of the Day: Would you ever try breakfast quinoa?

Or have you already tried breakfast quinoa? Oftentimes we don’t think outside of the box of oatmeal when it comes to breakfast, but quinoa, barley, wheatberries, cornmeal, rice, spelt, or even kamut flakes can make a great breakfast porridge base as well.

 

Link Of The Day:

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Published on September 30, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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131 Comments

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  1. alainore stallard says

    Yes, will definitely be trying quinoa for breakfast! I’m thinking this would also be a great evening snack, maybe stir some peanut butter into the quinoa and sprinkle chocolate chips on top.

  2. laura says

    Have you ever made quinoa in a rice cooker. I just got a new rice cooker and it works great for steele cut oats, now im wondering about quinoa.

  3. Katie Windom says

    I have used several recioes for Breakfast Quinoa and this is by far my favorite! There are endless possibilities on how you chose to serve it. It is an instant comfort! This morning I added cacoa and it tastes like Chocolate Malt O Meal, but gluten free and guilt free!

  4. Hillary says

    Hi Katie,

    I usually love your recipes, but this one didn’t work for me! I had the same problem as many other commenters… It’s been cooking for over an hour (I even brought it back to a boil and took off the lid) but is still a soupy consistency. I’ve never before had an issue with a low-powered stove. In fact, the quinoa is now so overcooked that you can no longer distinguish individual quinoa seeds. It is all mush, almost liquefied. Nothing like your picture. I’m sorry for the negative review, but I think something is wrong. Maybe different quinoa brands require different liquid ratios? I’m just sad that I used the last of my favorite almond milk for this. 🙁

  5. Heather says

    Well I tried making this this morning and it was a flavourless goop even with the vanilla, cinnamon and chocolate chips! I am a huge fan of quinoa but I guess not for breakfast.

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