Savory Quinoa Breakfast Bowl Recipes

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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

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.

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

QUICK BREAKFAST QUINOA



Quick Breakfast Quinoa image

Apples, blueberries, and almonds make this breakfast pseudo-grain bowl filling, satisfying, healthy.

Provided by Joel Fuhrman, M.D.

Categories     HarperCollins     Quinoa     Breakfast     Apple     Blueberry     Almond     Quick & Easy     Healthy     Quick and Healthy     Dairy Free     Soy Free     Peanut Free     Fat Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 8

1 cup dry quinoa
2 cups water
1 medium apple, cored and diced
1/2 cup raw almonds, chopped
1 cup fresh or thawed frozen blueberries
1/2 cup raisins or chopped, pitted dates
1 teaspoon cinnamon
1/2 cup unsweetened soy, hemp, or almond milk

Steps:

  • Place quinoa and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 15 minutes or until quinoa is done and all the water is absorbed. Fluff with a fork.
  • Add remaining ingredients and stir for 2-3 minutes.

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