Quinoa Breakfast Bowl Recipes

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QUINOA BREAKFAST BOWL



Quinoa Breakfast Bowl image

Quinoa has been around for a while, but I'm just now jumping on the quinoa breakfast bowl bandwagon. I've made it several times as a savory side or salad, but never as a warm breakfast cereal. I finally gave it a try last weekend and loved it! -Erica Schmidt, Kansas City, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 3

2 cups 2% or coconut milk
1 cup quinoa, rinsed
Optional: Ground cinnamon, vanilla Greek yogurt, sugar substitute blend, honey, brown sugar, raisins, fresh blueberries, chopped apple, chia seeds and fresh mint leaves

Steps:

  • In a large saucepan, bring milk to a boil over medium heat, stirring occasionally. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. If desired, stir in any combination of optional ingredients.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

LOADED QUINOA BREAKFAST BOWL



Loaded Quinoa Breakfast Bowl image

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. -Chantale Michaud, Guelph, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 serving.

Number Of Ingredients 13

3/4 cup water, divided
1/4 cup tri-colored quinoa, rinsed
2 tablespoons dried goji berries or dried cranberries
1 small banana
1/4 cup unsweetened almond milk
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup fresh or frozen unsweetened blueberries
1 tablespoon chopped walnuts
1 tablespoon slivered almonds
1 tablespoon fresh pumpkin seeds
Additional unsweetened almond milk and maple syrup, optional

Steps:

  • In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other., Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.

Nutrition Facts : Calories 475 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 83g carbohydrate (35g sugars, Fiber 10g fiber), Protein 13g protein.

SAVORY QUINOA BREAKFAST BOWL



Savory Quinoa Breakfast Bowl image

A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse that can be enjoyed as part of any meal. When you're in the mood for a savory breakfast, make this in less than 30 minutes by topping cooked quinoa with beans, salsa, avocado and pepitas. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. You can make it ahead of time and heat it in the microwave before adding toppings.

Provided by Food Network Kitchen

Time 40m

Yield 1 breakfast bowl

Number Of Ingredients 10

1/3 cup red quinoa, rinsed well
Kosher salt
3 tablespoons 2 percent Greek yogurt
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
3 tablespoons drained and rinsed canned black beans
3 tablespoons salsa
1/4 small avocado, sliced
2 radishes, cut into thin matchsticks
1 tablespoon pepitas (pumpkin seeds)

Steps:

  • Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
  • Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
  • Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

Nutrition Facts : Calories 390, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 690 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 17 grams, Sugar 6 grams

HIGH-PROTEIN QUINOA BREAKFAST BOWL



High-Protein Quinoa Breakfast Bowl image

This is my new favorite breakfast and snack, easy to prepare when I need to stop those sweet cravings and have a good source of protein. Great breakfast for my husband who has gout.

Provided by Deborah's Delight

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 40m

Yield 1

Number Of Ingredients 7

½ cup water
¼ cup multi-colored quinoa
½ cup reduced-sodium cottage cheese
½ banana, sliced
1 tablespoon fresh blueberries
1 teaspoon chia seeds
1 pinch ground cinnamon

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool briefly.
  • Combine 1/2 cup quinoa and cottage cheese in a bowl. Accessorize with banana, blueberries, chia seeds, and cinnamon. Mix up and serve.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 47.9 g, Cholesterol 4.5 mg, Fat 4.7 g, Fiber 6.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 21.6 mg, Sugar 11.8 g

TROPICAL QUINOA BREAKFAST BOWL



Tropical Quinoa Breakfast Bowl image

I have been making this quinoa, coconut, pineapple and mango dish since I was in high school. To make it even more tropical, add some diced papaya.-Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups unsweetened pineapple juice
1 cup coconut milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1-1/2 cups quinoa, rinsed
1 cup crushed pineapple, drained
1/4 cup packed brown sugar
1 cup chopped peeled mango
1/2 cup chopped macadamia nuts, toasted
Toasted sweetened shredded coconut, optional

Steps:

  • In a large saucepan, bring pineapple juice, coconut milk, cinnamon and ginger to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat., Stir in pineapple and brown sugar. Top with mango and macadamia nuts. If desired, serve with coconut.

Nutrition Facts :

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QUINOA BOWL RECIPES FOR BREAKFAST | EAT THIS NOT THAT

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  • VANILLA BEAN COCONUT QUINOA PUDDING. Serves: 6. Nutrition: 305 calories, 13.4 g fat (6.3 g saturated fat), 42.7 g carbs, 7 g fiber, 13 g sugar, 8 g protein (calculated with 2 cups lite coconut milk and 2 cups of unsweetened almond milk, coconut sugar and 1 tablespoons honey)
  • COCONUT MILK BREAKFAST QUINOA. Serves: 2. Nutrition: 302 calories, 10.3 g fat (4.9 g saturated fat), 99 mg sodium, 34.6 g carbs, 5.3 g fiber, 7.9 g sugar, 8.2 g protein.
  • CHERRY ALMOND COCONUT QUINOA PORRIDGE. Serves: 1. Nutrition: 358 calories, 14.5 g fat (5.6 g saturated fat), 116 mg sodium, 50.1 g carbs, 8.4 g fiber, 12.6 g sugar, 10 g protein (calculated with unsweetened almond milk, 2 tbsp dried cherries, and flax seeds)
  • COCONUT QUINOA WITH DATES AND NUTS. Serves: 6. Nutrition: 337 calories, 15.6 g fat (8.6 g saturated fat), 60 mg sodium, 44.7 g carbs, 4.2 g fiber, 17 g sugar, 7 g protein (calculated with unsweetened coconut milk, 1/8 cup honey, ¼ cup each of almonds, hazelnuts, and pistachios, and no optional garnishes)
  • QUINOA BREAKFAST SKILLET. Serves: 3. Nutrition: 447 calories, 18.6 g fat (4.8 g saturated fat), 84 mg sodium, 62.2 g carbs, 10.9 g fiber, 17.8 g sugar, 13.1 g protein (calculated without optional toppings)
  • MIXED BERRY BREAKFAST QUINOA PORRIDGE. Serves: 2. Nutrition: 266 calories, 3.8 g fat (0 g saturated fat), 168 mg sodium, 51 g carbs, 5.8 g fiber, 17 g sugar, 6.8 g protein (calculated with almond milk and without optional toppings)
  • CHAI SPICED BREAKFAST QUINOA. Serves: 3. Nutrition: 274 calories, 5.1 g fat (0.6 g saturated fat), 174 mg sodium, 48.9 g carbs, 4.9 g fiber, 10.7 g sugar, 8.7 g protein (calculated with optional vanilla extract)
  • MANGO KIWI BREAKFAST QUINOA. Serves: 2. Nutrition: 362 calories, 15.7 g fat (3.5 g saturated fat), 84 mg sodium, 49.9 g carbs, 7.5 g fiber, 16.8 g sugar, 8.8 g protein.
  • SUPERFOOD QUINOA BREAKFAST BOWL. Serves: 3. Nutrition: 357 calories, 12 g fat (6.3 g saturated fat), 19 mg sodium, 56 g carbs, 8 g fiber, 21 g sugar, 8 g protein (calculated with ½ teaspoon chia seeds and 20 g goji berries)
  • BLACKBERRY, BLUEBERRY & BALSAMIC BREAKFAST QUINOA. Serves: 1. Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with ⅓ cup blackberries and blueberries, unsweetened vanilla almond milk, ¼ teaspoon balsamic vinegar, 1 tbsp sliced almonds and 1 tbsp shredded unsweetened coconut)


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