Berry-Infused Quinoa Breakfast Bowl with Fresh Fruits
15min
40min
4
465
Chef's Note
For the best texture and flavor contrast, serve this dish with the quinoa still slightly warm and the fruits cool. The recipe is extremely versatile - feel free to swap in seasonal fruits like peaches, plums, or pears. For a dairy-free version, substitute the Greek yogurt with coconut yogurt. Preparing the quinoa the night before and reheating slightly before serving makes this a quick morning option.
Tags
Ingredients
2 cups quinoa
2 cups coconut milk
2 cups water
3 cups mixed berries (strawberries, blueberries, raspberries)
2 medium banana
1 large mango
3 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups Greek yogurt
1/2 cup almonds
1/4 cup walnuts
1/4 cup chia seeds
2 tablespoons flaxseeds
1 tablespoon orange zest
Instructions
- 1
Rinse 2 cups of quinoa thoroughly under cold water using a fine-mesh strainer.
- 2
Toast the quinoa in a dry pot over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- 3
Add 2 cups of coconut milk and 2 cups of water to the pot with the toasted quinoa. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally until the quinoa is tender and the liquid is absorbed.
- 4
While the quinoa cooks, wash and prepare 3 cups of mixed berries. Slice strawberries, keep blueberries whole, and gently wash raspberries.
- 5
Dice 2 medium bananas and 1 large mango into small cubes.
- 6
In a small bowl, mix 3 tablespoons of honey, 2 teaspoons of vanilla extract, and 1 teaspoon of cinnamon.
- 7
Once the quinoa is cooked, remove from heat and stir in the honey-cinnamon mixture. Let it cool for 5 minutes.
- 8
Toast 1/2 cup of almonds and 1/4 cup of walnuts in a dry pan over medium heat for 4-5 minutes until fragrant and lightly browned. Chop roughly after cooling.
- 9
Fold 1 cup of the mixed berries into the warm quinoa mixture.
- 10
In each serving bowl, layer the berry-infused quinoa, then top with 1/2 cup of Greek yogurt per bowl.
- 11
Arrange the remaining berries, diced banana, and mango attractively on top of each bowl.
- 12
Sprinkle each bowl with the toasted nuts, 1 tablespoon of chia seeds, and 1/2 tablespoon of flaxseeds.
- 13
Finish each bowl with a sprinkle of orange zest and a small drizzle of additional honey if desired.
- 14
Serve immediately while the quinoa is still slightly warm, or refrigerate and serve chilled.
Nutrition Information (per serving)
465
17g
65g
16g
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