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–+ servings

Quinoa Breakfast Bowl with Nut Milk and Berries

A cozy, protein-packed quinoa breakfast bowl topped with toasted nuts, creamy nut milk, and fresh berries—perfect for make-ahead mornings.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
Rest 5 minutes
Total Time 30 minutes
Serving Size 3 bowl

Equipment

  • Fine mesh strainer
  • Medium saucepan with lid
  • Measuring cups and spoons
  • Small skillet
  • Spatula or wooden spoon
  • Knife
  • cutting board
  • Breakfast bowls
  • spoons

Ingredients

  • 1 cup quinoa (dry) rinsed well
  • 2 cup water or unsweetened almond milk, for cooking
  • 1 cup unsweetened almond milk for serving (plus more to taste)
  • 1/4 cup almonds chopped or sliced
  • 1/4 cup walnuts chopped
  • 2 tablespoon pumpkin seeds
  • 2 tablespoon sunflower seeds
  • 1 cup blueberries fresh or frozen (thawed)
  • 1 banana sliced or mashed
  • 2 tablespoon goji berries optional
  • 2 tablespoon maple syrup plus more to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon plus extra for serving
  • 1 pinch cayenne pepper optional

Instructions

  • Rinse the quinoa in a fine-mesh strainer under cold running water for about 30 seconds, then drain well.
  • Add quinoa and water (or nut milk) to a medium saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes.
  • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • While the quinoa cooks, toast almonds, walnuts, pumpkin seeds, and sunflower seeds in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Transfer to a plate to cool.
  • Prep the toppings: wash berries (or thaw frozen) and slice or mash the banana.
  • Assemble: divide warm quinoa among 3 bowls. Stir in vanilla and cinnamon, then pour in almond milk (start with about 1/3 cup per bowl). Top with berries, banana, toasted nuts/seeds, and goji berries if using.
  • Finish with maple syrup to taste and an extra dusting of cinnamon. Serve warm, or chill for a cold bowl.

Notes

Meal prep: Cook quinoa ahead and store airtight in the fridge for up to 5 days. Reheat with a splash of nut milk so it stays creamy.
Texture tip: Use a 2:1 liquid-to-quinoa ratio for fluffy quinoa, and always rinse to remove bitterness.
Swaps: Use any nut milk, swap berries for chopped apples or other seasonal fruit, and adjust sweetness based on your fruit.

Nutrition

Calories: 540kcal | Protein: 17g | Saturated Fat: 3g | Sodium: 110mg