This is one of those simple recipes that I’ve been making for years. I often give it to my health coaching clients when discussing whole grains or when talking about breakfast options. This breakfast bowl is perfect way to use leftover quinoa that’s hanging out in the fridge, and it can be customized to suit your tastes or your pantry contents by using different dried fruits, seeds, and nuts. Feel free to vary the spices used, too, and if you don’t have leftover quinoa on hand, it’s just as good when made with brown rice, millet, or amaranth. For this photo, I used pecans, dried cranberries, and pumpkin seeds with fresh raspberries, but I also love to use almonds, dried cherries, hemp seeds, and fresh strawberries.
Quinoa has the highest nutritional profile of all grains. It’s loaded with protein, B vitamins, iron, zinc, potassium, calcium & vitamin E. It’s also gluten-free and easy on the digestive system. It is an extremely high-energy grain, and it’s an ideal food for endurance.
This Fruit and Nut Quinoa Breakfast Bowl is easy to make, so it’s perfect for busy weekday mornings. It reheats well, so you can make a big batch of it on Sunday evening and have it for breakfast throughout the week.
- 2 cups cooked quinoa
- 1 cup unsweetened almond milk
- 2 tablespoons chopped nuts, such as almonds, pecans, or walnuts
- 2 tablespoons seeds, such as pumpkin, sunflower, or hemp
- 2 tablespoons dried fruit, such as raisins, dried cranberries, or dried blueberries.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoon real maple syrup
- ½ cup fresh fruit, such as blueberries or strawberries
- In a medium saucepan over medium heat, add the quinoa, almond milk, nuts, seeds, dried fruit, cinnamon, and ginger. Cook until the grains soften and the fruit plumps up, about 5 or 10 minutes.
- Top with a drizzle of maple syrup and fresh fruit. Serve hot.