Healthy and delicious quinoa breakfast bowl with Greek yogurt, seasonal fruit or berries, nuts and a drizzle of honey. It's satiating, nutrient-dense and quick to put together.
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.
Nutrition
Calories: 539kcal | Carbohydrates: 68g | Protein: 15g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 741mg | Fiber: 7g | Sugar: 31g | Vitamin A: 195IU | Vitamin C: 20mg | Calcium: 254mg | Iron: 3mg
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