Breakfast Quinoa with Blackberries & Mint
This post may contain affiliate links. See our affiliate policy here.
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
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump- 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.
- Devour.
Kylee’s Notes
- 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!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Breakfast Quinoa with Blackberries
Ingredients
- 1/2 cup uncooked quinoa
- 3 cups plain yogurt
- 1 tablespoon honey
- 1/4 cup sliced almonds
- 1/4 cup raw sunflower seeds
- 6 ounces blackberries raspberries are great too – whatever is in season will work
- 8 mint leaves (optional)
Instructions
- Place 1/2 cup uncooked 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, combine3 cups plain yogurt and 1 tablespoon honey and divide between 4 bowls.
- Top with the cooled quinoa, 1/4 cup sliced almonds, 1/4 cup raw sunflower seeds and 6 ounces blackberries.
- Add mint leaves (if using), and mix to combine.
- Devour.
Notes
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
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.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Berries and mint are such a delicious combination! Adding the almond and making a breakfast quinoa- genius! I love this recipe and it is so filling and satisfying.
I love how versatile this recipe is! I can eat it straight away, leave for later or even take with me. Definitely my type of a meal. And that mint should add such a great flavor!
Such a great breakfast idea, Kylee. I’ve never had quinoa for breakfast and I’ve never thought of it either, but I’m always open to new things. I’m assuming that it would be very similar to oatmeal. I think I’ll go the blackberry route, because I love them, but I might also add a little bit of granola to the top for some extra crunch.
Wow, I love, love, LOVE quinoa, but I would have never thought to use it as breakfast! This looks incredible! I can’t wait to try this out… stunning photography!
So i bought some quinoa a while back and it’s been sitting in my pantry ever since. this is a great way to use it. loving the fresh mint. It’d be perfect for a healthy weekday lunch too!