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Berry Breakfast Quinoa is the ultimate oatmeal alternative! High in protein and fiber, this creamy dreamy PB&J bowl will keep you full all morning.

Berry Breakfast Quinoa

Berry Breakfast Quinoa is a fresh alternative to oatmeal - it's creamy and comforting, yet packs a serious nutrient punch. Full of protein and healthy fats, this bowl will fuel you through even the busiest of mornings!

Course Breakfast
Keyword dairy-free, egg-free, gluten-free, soy-free, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1/2 cup rinsed quinoa
  • 1/2 cup water
  • 1 cup milk or milk substitute (I used almond milk)
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • pinch salt
  • 1 teaspoon honey

For topping:

  • 2 tablespoons peanut butter (or any nut/seed butter)
  • 1/2 cup raspberries (fresh or frozen and defrosted)
  • 1 tablespoon hemp seeds
  • a splash milk or milk substitute
  • a sprinkle/drizzle cinnamon and honey (if desired)

Instructions

  1. Combine the quinoa, water, milk, vanilla, cinnamon, and salt in a small saucepan. Heat on high until it comes to a boil, and then cover and reduce heat to low. 

  2. Simmer for 15-20 minutes, stirring occasionally, until the quinoa is cooked through and creamy. It should have an oatmeal-like consistency. 

  3. Remove the pot from the heat, stir in the honey, and let cool for a few minutes. The quinoa will thicken as it cools, so if needed stir in an extra few tablespoons of milk/milk substitute to keep it smooth and creamy.

  4. To serve, split the cooked quinoa into 2 bowls. Top each bowl with 1 tablespoon peanut butter, 1/4 cup raspberries, and 1/2 tablespoon hemp seeds. Garnish with another splash of milk, sprinkle of cinnamon, and drizzle of honey if desired (highly recommend!).

Recipe Notes

  • Make sure to rinse your quinoa well in a mesh strainer, under cold running water, for 1-2 minutes unless the product packaging states it has been pre-rinsed. Otherwise your quinoa will have a bitter aftertaste.
  • I love doubling this recipe (to make 4 cups of cooked quinoa/4 servings) to use the leftovers for breakfasts for the rest of the week. The quinoa thickens if you keep it in the fridge, so add a good splash of milk prior to reheating leftovers.
  • Customize the toppings: peanut butter could be substituted for almond, cashew, or sunflower seed butter. You could use pumpkin seeds, chia seeds, or any other nut/seed instead of the hemp seeds as well. Or, swap the raspberries for any berry or fresh fruit. I have a special place in my heart for the PB + berry dream team, but this recipe can be easily adapted for what you have on hand!
  • The Nutrition Facts per 1-cup serving (made with unsweetened almond milk, including toppings): 335 calories, 14.5 grams fat, 41 grams carbohydrate, 7 grams fiber, 12 grams protein.