This Mediterranean-inspired quinoa breakfast bowl is topped with Greek yoghurt, berries, nuts and honey. It’s nutrient-dense, satiating and delicious! With a little meal prep ahead of time, this healthy breakfast takes only 5 minutes to assemble.
In This Post:
Recipe Overview
If you’re sick of your usual granola and yoghurt, bacon and eggs or avocado on toast, make sure to try this quinoa breakfast bowl. It’s quick, easy, healthy and super tasty!
Quinoa is a great source of plant-based protein that is also high in complex carbohydrates and fibre, making it an excellent breakfast food. Paired with creamy yoghurt of choice (I love Greek), seasonal fruit or berries, nuts and seeds, and a drizzle of honey, this dish will quickly get on your rotation list.
This healthy breakfast recipe is gluten-free, vegetarian and vegan-friendly (using a dairy-free yoghurt alternative).
How To Make Quinoa Breakfast Bowl
Find the full list of ingredients per serving, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.
Cooking Quinoa
The first thing you have to do is pre-cook the quinoa. This can be done ahead of time. I like to do this in my Instant Pot but I have provided instructions for both that and the stovetop.
One cup of uncooked grain yields about 2.5-3 cups of cooked quinoa. You can always make a little bit extra for the freezer. Cooked quinoa last for 3-4 days in the fridge, and for up to 3 months in the freezer.
Instant Pot Method
- To cook 1 cup of quinoa in the Instant Pot, you will need 1.5 cups of water or stock. Here is a more detailed post on how to cook quinoa in the Instant Pot, but here are the basic instructions.
- Rinse the quinoa under cold water and strain. Add to the Instant Pot along with water. Set to pressure cook on HIGH for 1 minute. Once the timer is done, leave the pot alone for 10 minutes (NPR, natural pressure release). The quinoa will finish cooking during this time. Open the lid and fluff the quinoa with a fork, cool down and use in the breakfast bowl or a salad as needed.
Stovetop method
- To cook 1 cup of uncooked quinoa, you will need 2 cups of water. The stovetop method requires more water than the Instant Pot method.
- Rinse the quinoa and strain. Add to a medium-sized saucepan with water (1:2 ratio). Place the pot over high heat and bring to a boil. Stir the quinoa occasionally to prevent it from sticking to the bottom.
- Once the quinoa reaches a boil, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the quinoa to absorb any remaining moisture and results in a fluffy texture.
- After the resting time, uncover the pot and fluff the quinoa with a fork.
Assembling The Breakfast Bowl
- You can use this recipe as a template and add a variety of toppings. I recommend 1/2 cup of cooked quinoa with 2/3 cup of Greek yoghurt as a base per serving. You can increase the amounts for a more filling portion (to suit macro requirements).
- Drizzle with honey or maple syrup. Top with seasonal fruit or berries. I love peaches, pears, figs or apples, especially stewed apples. Strawberries and blueberries are always a favourite. I also like a few sultanas or dried cranberries on top.
- For nuts, I prefer walnuts or almonds, but you can throw pumpkin seeds for extra zinc or some chopped Brazil nuts if you want extra selenium. In the fall, you can add chopped pecans and a sprinkle of pumpkin spice for those autumnal vibes.
Watch How To Make It
More Healthy Quinoa Recipes
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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Ingredients
- ½ cup cooked white quinoa
- ⅔ cup yogurt Greek, unsweetened
- ¼ cup walnuts chopped
- 2 strawberries large, chopped or sliced
- 1/4 cup blueberries
- 1 tablespoon sultanas or raisins optional
- 1-2 tablespoons honey to preferred sweetness
Instructions
Cooking Quinoa In Instant Pot
- To cook 1 cup of quinoa in the Instant Pot, you will need 1.5 cups of water. Rinse the quinoa under cold water and strain. Add to the Instant Pot along with water. Set to pressure cook on HIGH for 1 minute. Once the timer is done, leave the pot alone for 10 minutes (NPR, natural pressure release). The quinoa will finish cooking during this time. Open the lid and fluff the quinoa with a fork, cool down and use in the breakfast bowl or a salad as needed.
Cooking Quinoa on a Stovetop
- To cook 1 cup of uncooked quinoa, you will need 2 cups of water. The stovetop method requires more water than the Instant Pot method. Rinse the quinoa and strain. Add to a medium-sized saucepan with water (1:2 ratio). Place the pot over high heat and bring to a boil. Stir the quinoa occasionally to prevent it from sticking to the bottom. Once the quinoa reaches a boil, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the quinoa to absorb any remaining moisture and results in a fluffy texture. After the resting time, uncover the pot and fluff the quinoa with a fork.
Assembling The Bowl
- You can use this recipe as a template and add a variety of toppings. I recommend 1/2 cup of cooked quinoa with 2/3 cup of Greek yoghurt as a base per serving. You can increase the amounts for a more filling portion (to suit macro requirements). Drizzle with honey or maple syrup. Top with seasonal fruit or berries.
Variations
- I love peaches, pears, figs or apples, especially stewed apples. Strawberries and blueberries are always a favourite. I also like a few sultanas or dried cranberries on top. For nuts, I prefer walnuts or almonds, but you can throw pumpkin seeds for extra zinc or some chopped Brazil nuts if you want extra selenium. In the fall, you can add chopped pecans and a sprinkle of pumpkin spice for those autumnal vibes.
I struggle so much with breakfast because I guess “breakfast foods” just don’t come naturally to me. I’m always looking for more ideas and I LOVE this one!
I love quinoa incorporated into breakfast, so this bowl is right up my alley! Fantastic flavors, and so nourishing. Thank you!
I love a hearty breakfast bowl and this looks like a great one to try! I’ll have to grab the ingredients and make it soon.
Breakfast bowls are so convenient on school mornings. I love that there are so many different flavors and textures in this one! Can’t wait to try it.
Quinoa is one of my favorite breakfast foods. It’s so hearty and fills you up for the entire day!