Berry Quinoa Breakfast Bowl with Honey Yogurt
15min
25min
4
375
Chef's Note
This nutrient-packed breakfast bowl offers a perfect balance of protein, fiber, and healthy fats. Feel free to customize with seasonal fruits or different nuts and seeds. For a dairy-free version, substitute coconut yogurt for Greek yogurt. Leftovers can be refrigerated for up to 3 days - simply warm gently with a splash of milk before serving.
Tags
Ingredients
1 cup quinoa
2 cups water
1 cup almond milk
3 tablespoons honey
1 cup Greek yogurt
2 cups mixed berries (strawberries, blueberries, raspberries)
1 medium banana
1/2 cup almonds
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon coconut oil
Instructions
- 1
Rinse quinoa thoroughly under cold water using a fine mesh strainer.
- 2
In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat.
- 3
Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
- 4
While quinoa is cooking, toast almonds in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Remove from heat and roughly chop.
- 5
In a small bowl, mix Greek yogurt with 2 tablespoons of honey and vanilla extract. Set aside.
- 6
Once quinoa is cooked, remove from heat and let stand covered for 5 minutes.
- 7
Fluff quinoa with a fork and stir in almond milk, coconut oil, remaining 1 tablespoon of honey, and cinnamon.
- 8
Slice the banana into 1/2-inch rounds.
- 9
To serve, divide the warm quinoa mixture among 4 bowls. Top each with a dollop of honey yogurt, mixed berries, banana slices, toasted almonds, and a sprinkle of chia seeds.
- 10
Serve immediately, or let cool and refrigerate in airtight containers for a make-ahead breakfast option.
Nutrition Information (per serving)
375
12g
48g
15g
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