Vegan Quinoa Breakfast Bowl

February 14, 2020 By: Comments
Tagged: Healthy Healthy. Breakfast & Brunch Breakfast & Brunch. Blueberries Blueberries. Healthy Breakfast Healthy Breakfast. Affordable Affordable. Breakfast Bowls Breakfast Bowls. Raspberries Raspberries. Recipes Easy Recipes Easy. Quinoa Quinoa. Breakfast Breakfast. Quinoa Quinoa. Heart Healthy Heart Healthy. Easy Breakfast Easy Breakfast. Quick & Easy Quick & Easy. Vegan Vegan. Meals Meals. Raspberries Raspberries. Easy Easy. Recipes Recipes. Bananas Bananas. Lifestyle Lifestyle. Breakfast Ideas Breakfast Ideas.
5 Minutes
15 Minutes
Makes 2 Servings.
Top this vegan quinoa breakfast bowl with cinnamon, bananas, almond slices, coconut flakes and fresh or frozen raspberries. Get the recipe!


Select ingredients:


  1. In a pot, combine the non-dairy milk, vanilla and salt and bring to a boil. Add quinoa and stir, then reduce heat to a simmer and cook uncovered for 12-15 minutes or until the quinoa has absorbed most of the liquid. Fluff with a fork and allow the quinoa to cool. Alternatively, for a way to use up leftover pre-cooked quinoa, simply add ¾ cup of milk, the vanilla and salt to cooked quinoa and stir to combine.
  2. When quinoa has cooled, add cinnamon and chia seeds and stir to incorporate. Then divide the quinoa mixture into two serving bowls and top each with more non-dairy milk if desired, plus almonds, blueberries, raspberries and banana slices. For a sweeter bowl, drizzle with agave or maple syrup.
  3. Serve cold or cover and refrigerate overnight for a ready-to-eat breakfast on busy mornings.