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Breakfast quinoa is a great start to the day! Fresh, healthy & tasty and paired with blackberries with mint, you can make ahead, and keep in the fridge ready for a busy morning!
I don’t know about you, but breakfast is a rush during busy weekday mornings for me. Getting everyone up, dressed, fed and out the door, I often forget to eat anything myself, and I end up under-caffeinated, and hungry. The caffeine is an easy fix, less so the food!
Enter these make-ahead quinoa breakfast bowls. I make the full recipe and portion it out and have breakfast ready to grab eat when I can. Anything I can throw together in under 15 minutes is a winner for me!
I LOVE the mint in this – and enjoy the freshness it brings. This little bowl will keep me going till lunchtime, and travels well, which is important!
Can I eat quinoa for breakfast?
YES you absolutely can. There are plenty of ways to make it, including:
- Mixing it with yogurt and fruit like we do in this recipe
- Making a quinoa smoothie bowl like this one from Food Faith Fitness.
- Quinoa porridge – try this quinoa porridge from Fresh off the Grid
Kylee’s Notes & FAQs
- Make a big batch of quinoa ahead and have it in the fridge ready to make breakfast at a moment’s notice. Check out my post How to Cook Quinoa.
- Leftover quinoa can be used, but only if you cooked it plain (if you cook it in chicken stock it won’t taste good for breakfast!)
- Change this up with whatever is in season. Peach & basil combo is awesome.
- Chia seeds, toasted pecans, shredded coconut, hemp seeds, peanut butter, fresh berries like strawberries and raspberries are all excellent additions. Any fresh fruit will be awesome – think mangoes, kiwi and mandarin oranges!
The full list of ingredients and quantities is found in the printable recipe card below.
- Quinoa. A nutty flavor and super fast cooking time (along with a ton of health benefits), use any kind of quinoa, but rinse it first!
- Yogurt. Greek yogurt is great, but any plain or vanilla flavored yogurt will work for this.
- Honey. Amp it up or dial it back to your taste. Honey is awesome because it is rich in antioxidants (that help boost immunity). You can use maple syrup if you prefer.
- Almonds. These should be sliced or slivered almonds, and they add a very satisfying crunch to this breakfast.
- Sunflower Seeds. Optional, but they have a decent amount of protein, as well as magnesium, iron, calcium (and so much more!).
- Blackberries. More antioxidants!! Choose pretty ones (we eat with our eyes first) and wash them gently but thoroughly.
- Mint. Optional, but adds a dash of fresh flavor, and pretty green color. A soothing herb that goes super easy on your stomach. Helps with digestion!
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Begin by cooking the quinoa, fluff and cool completely.
- Combine yogurt and honey, and divide between 4 bowls.
- Add cooled quinoa to each bowl.
- Top with blackberries and mint.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Breakfast Quinoa with Blackberries
- 1/2 cup uncooked quinoa ( )
- 1 Tbs honey
- 3 cups plain yogurt
- 1/4 cup sliced almonds
- 1/4 cup raw sunflower seeds
- 6 oz blackberries (raspberries are great too – whatever is in season will work)
- 8 mint leaves ((optional))
- Place the quinoa in a saucepan with 1 cup of water.
- Bring to a boil, and simmer until quinoa is tender (liquid has been absorbed – about 15 mins)
- Fluff with a fork, and set aside to cool completely, then chill in the refrigerator.
- In a bowl, combine the yogurt and honey and divide between 4 bowls.
- Top with the cooled quinoa, almonds, sunflower seeds and blackberries.
- Add mint (if using), and mix to combine.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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