Super Simple Quinoa Breakfast Bowl
Back to school time is now in full effect. Every year as this time rolls around comes a desire to keep meals as simple as possible. When you are waking up before the sun shows its face, who wants to mess with a complicated breakfast? This quinoa breakfast bowl is my saving grace when I need simplicity in the morning.
So if you are jonesing for a super simple breakfast that’s not only a snap to make, but filling & fun…well look no further.
I have been gluten free, dairy free, corn free, & soy free for maaany years now. When I first began this way of eating, breakfast was always what had me stumped. Lunch and dinner weren’t so daunting the gluten free way, but when I thought of breakfast sans gluten I’d draw up a big blank.
Then I discovered the joys of porridge. Yes, porridge. I know what you are thinking… that stuff Goldilocks stole from those bears? Or are you imagining a bowl of gruel forced upon some poor hungry orphan? Well, if you are it’s time to open your mind my friend.
Porridge for breakfast is the bomb. Why? Cause it’s a snap to make, and you can make it out of any gluten free grain that floats your boat whether that be quinoa, millet, or buckwheat. The best part of porridge is that you can switch the toppings off every time you make it to keep things fun and keep those taste buds amused.
And yes, I know I called this a “breakfast bowl”, not porridge. That was my feeble attempt to get those porridge haters out there to open their minds to the wonderful world of porridge. All that I’m saying is give porridge a chance ☮.
Okay, enough silliness and onto the recipe. Quinoa is usually my go to base for porridge. One cup of cooked quinoa gives you 4.4 grams of protein and packs 2.8 grams of fiber. That is all fine and dandy, but for me that is usually not enough protein to start my day and keep me satiated. That’s when the toppings come into play. Depending on your body’s needs, you can easily add more protein to this breakfast bowl by topping it off with some hemp seeds, chia seeds, flax, or nuts. I often use them all!
It’s really best if you can have cooked quinoa prepped for this ready to go. I normally make a batch on the weekend to have on hand for the week to use for salads, stir fries….and this recipe! (for directions to cook quinoa see note below)
Once you have cooked quinoa, there’s really not much to do. Just toss the base ingredients together in a saucepan on medium heat, jump in the shower while it warms up, and then once you’re squeaky clean your breakfast is ready. Then comes the fun of having your topping party.
Use whatever toppings you happen to have on hand, but aim to add some more protein and healthy fat to keep you satiated and avoid that mid morning sugar crash that most traditional carb heavy breakfasts tend to cause. You can add chia seeds, flax, hemp seeds, walnuts, pecans, pumpkin seeds, unsweetened coconut, raisins, dried cranberries, fresh fruit, maca, cacao nibs, goji berries, almond butter, a drizzle of coconut oil….the possibilities are endless.
Some of my favorite topping combos are:
- Bananas & pecans
- Blueberries & coconut
- Raspberries & cacoa nibs
- Apples, raisins, & walnuts
I almost always add a tablespoon of flax & chia seeds plus a couple tablespoons of hemp seeds to get a more protein as well, but listen to your body’s needs (this adds over 14 more grams protein…woot woot!). Also a fun tip… if you top your breakfast bowl off with some frozen fruit and then drizzle some coconut oil on top it creates a buttery magic shell coating as the oil turns solid. Yum!
Note: To cook quinoa rinse a cup dried quinoa using a mesh strainer. This will remove the saponin, which can make quinoa more difficult to digest and cause a bitter taste. Heat 2 cups filtered water in a saucepan over high heat until it begins to boil, add quinoa, cover with lid, and reduce heat to low. Simmer for 15-20 min. or until liquid is absorbed. Fluff with fork and you’re done!
Super Simple Quinoa Breakfast Bowl (Gluten Free, Dairy Free, Vegan)
A simple and delicious way to start your morning off with a happy, satisfied belly.
- 1 cup cooked quinoa
- 1/2 cup unsweetened almond milk
- 1 dash cinnamon
- 1 tsp. maple syrup (or 3-5 drops liquid stevia)
- 1 dash sea salt
- couple drops pure vanilla extract
Combine all ingredients into a saucepan over medium heat for about 10 min. until warm.
Serve topped off with toppings of your choosing. Suggestions are: chia seeds, hemp seeds, flax, walnuts, pecans, pumpkin seeds, unsweetened coconut flakes, raisins, dried cranberries, fresh fruit, maca, cacao nibs, goji berries, almond butter, or a drizzle of coconut oil. Enjoy!