Quinoa breakfast bowl

Try this healthy quinoa breakfast bowl recipe that's packed with protein, antioxidants, vitamins, nutrients and fiber. Serve topped with yoghurt and fruit for a delicious gluten-free breakfast

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Recipe by : Jo Wilcox
Photography by : Melanie Jenkins
This recipe first appeared in Food magazine.
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  • 1 cup mixed quinoa
  • 1 1/2 cup almond milk
  • 1 1/2 cup water
  • 1 cinnamon stick
  • 1 vanilla bean or a few drops of vanilla extract
  • 2 tablespoon caster sugar
  • Greek yoghurt, fresh raspberries, blueberries, mango, goji berries, toasted coconut, to serve (optional)


  • 1
    Combine the quinoa, almond milk and water in a medium saucepan. Add the cinnamon stick, vanilla bean and sugar, then bring to the boil, stirring until the sugar has dissolved.
  • 2
    Cover and simmer for about 15 minutes or until the quinoa seeds have swollen and thickened the milk.
  • 3
    Remove the cinnamon stick and vanilla bean and divide between serving bowls. Top with a dollop of yoghurt and your favourite fruit. Add a sprinkle of toasted coconut and goji berries, if desired.


Experiment with the ratio of liquid to quinoa for your desired consistency. Make a double batch of this breakfast bowl, and store the leftovers in the fridge for up to 3 days. Simply reheat in the microwave with a little almond milk or hot water. PER SERVE (4 - WITHOUT TOPPINGS) Energy 219kcal, 917kj • Protein 6.9g • Total Fat 5.3g • Saturated Fat 0.5g • Carbohydrate 34g • Fibre 3.7g • Sodium 50.7mg