5-Minute Breakfast Quinoa
This healthy breakfast quinoa recipe is a great way to use up leftover quinoa for a quick, filling and delicious breakfast.
Simply heat cooked quinoa with your favourite plant-based milk, top with fruit and nuts or seeds and you’ve got warm and hearty quinoa porridge in minutes. These bowls are gluten-free, vegan, oil-free and have no added sugar.
There are 2 different ways you can make quinoa for breakfast. I like the 5-minute version since I usually cook a batch of quinoa for food prep to use in different ways using the week. I keep the quinoa plain for cooking so I can use it for both hot quinoa porridge and in salads and bowls.
Option 1: 5-Minute Breakfast Quinoa
This is how I usually make breakfast quinoa. To make it in just a few minutes, just add your desired amount of cooked quinoa to a small saucepan and heat with milk and if desired, sweetener and any add-ins you might want. It’s:
- super easy
- ready in 5 minutes
- you can make a single serving
- customize it every time
- use this method with any cooked whole grains
Option 2: Cooking Breakfast Quinoa
The second option for making breakfast quinoa is to cook a larger batch of quinoa specifically as breakfast quinoa.
To use this method to make 4 servings:
- Bring 1 cup of water, 1 cup of almond milk (you can also use all milk, or all water) to a boil in a saucepan.
- Add 1 cup of rinsed uncooked quinoa and any desired sweetener or add-ins, reduce to a simmer and cook until the quinoa has thickened and absorbed all the liquid.
- Add your toppings and enjoy.
I do find if you cook the quinoa as breakfast quinoa you can add more flavour during cooking by adding vanilla, cinnamon and maple syrup as it cooks, rather than adding them after the fact.
Like I said though, I usually do the 5-minute method since if I cook quinoa specifically as breakfast quinoa and have leftovers, I typically re-heat it anyways. So I might as well just use leftover cooked quinoa and just heat as needed with milk and toppings.
Of course, you could just eat it cold in which case, just cook up a big batch of breakfast quinoa, store in the fridge and you’re good to go. I do eat it cold sometimes, I actually don’t mind it, especially during the warmer months. You can just drizzle a little almond milk over it and add some toppings and it still tastes great.
I like to top breakfast quinoa with sliced banana, blueberries, strawberries, almond butter and hemp seeds. You can either add these as toppings or just toss them all into the saucepan if you prefer them mixed in, both taste great.
Adding mashed or diced banana or another fruit as it heats is good way to add bit of natural sweetness if you want to go that route.
Here are some more ideas for topping:
- flaked or shredded coconut
- dairy-free yogurt
- cashew cream
- cacao nibs, dark chocolate or dairy-free chocolate chips
- any nuts or seeds, some favourites are hemp seeds, pecans, almond, cashews and sunflower seeds
- dried fruit, try chopped apricots, raisins or goji berries
- chopped dates or date paste
- any fresh fruit, some favourites are strawberries, blueberries, mango and kiwi
- any nut or seed butter such as tahini, peanut butter or sunflower seed butter
- homemade chia jam or cranberry sauce
How to Sweeten
I don’t usually sweeten my breakfast quinoa as I find the toppings and cinnamon add enough sweetness. However, sometimes a little extra sweetness is nice.
To sweeten your breakfast quinoa I would recommend:
- maple syrup
- coconut sugar
- ripe mashed banana
- raw unprocessed honey (not vegan though)
- homemade date paste or jam
- raw organic sugar (or any variation such as turbinado, msucavado, sucanut etc.)
- blackstrap molasses
I would recommend starting with 1-2 tsp of sweetener and adding more to taste if needed.
If you’re using mashed banana, 1/2 a mashed ripe banana works well and if you’re using dates, 2 large medjool dates or 3-4 small dates soaked in then blended with 1/4 cup of hot water should do the trick.
Loving this simple quinoa breakfast recipe? You might like these too:
- Blueberry Chia Overnight Oats
- Easy Banana Baked Oatmeal
- Farro Pumpkin Breakfast Bowls
- Quinoa Breakfast Bars
- Vegan Quinoa Flour Pancakes
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
- 1 cup cooked quinoa
- 1/2 cup unsweetened almond milk
- 1/2 tsp cinnamon
- dash of vanilla
- pinch of sea salt
- 1/2 a sliced banana
- 1/4 cup blueberries or other fruit of choice
- 1 tbsp (15 g) almond butter (or other nut or seed butter)
- 1 tbsp (15 g) nuts or seeds (try walnuts, almonds, pecans or hemp seeds)
- Add the cooked quinoa and almond milk to a small sauce pan (plus the vanilla, cinnamon and maple syrup if using) and stir over medium heat until heated through. Stir in the vanilla and cinnamon, if using.
- Scoop into a bowl and top with the banana, walnuts and almond butter then drizzle with the maple syrup.
- Serving Size: 1 bowl with toppings
- Calories: 469
- Sugar: 13 g
- Sodium: 108 mg
- Fat: 19 g
- Carbohydrates: 62 g
- Fiber: 10 g
- Protein: 16 g
Keywords: quinoa porridge, quinoa oatmeal, easy, healthy, plant-based