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Healthy Breakfast Quinoa with Blueberries and Bananas

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Breakfast Quinoa with blueberries and bananas is a healthy start to any morning. So satisfyingly delicious with cinnamon, brown sugar, and vanilla. 

Healthy Breakfast Quinoa with Blueberries and Bananas | 31Daily.com

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Topped with sweet fresh fruit and nuts and drizzled with maple syrup or honey.

Packed with protein and nutrients, it’s a hearty, gluten-free breakfast porridge you will love.

RELATED: Rice Cooker Oatmeal with Apples and Cinnamon

WHAT IS QUINOA?

Quinoa (pronounced KEEN-wah) originates in the South American Andes. And while many think quinoa is a grain, it’s really a seed derived from the flowering Chenopodium quinoa plant.

HOW TO COOK WITH QUINOA

Quinoa is typically simmered, similar to preparing rice and often added to savory dishes like salads, casseroles, and soups. But it is exceptional as a side dish as well. 

When serving quinoa as a healthy breakfast alternative, it’s slowly cooked in a mixture of water, milk, brown sugar and cinnamon. And that’s when the magic happens and transforms this versatile seed into a rich and healthy porridge. So satisfying and delicious. A great alternative to equally delicious oatmeal. 

For a non-dairy option, breakfast quinoa is also delicious cooked with almond milk or coconut milk.

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Healthy Breakfast Quinoa with Blueberries and Bananas | 31Daily.com
Healthy Breakfast Quinoa with Blueberries and Bananas | 31Daily.com

Healthy Breakfast Quinoa with Blueberries and Bananas

Yield: 2 to 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Breakfast Quinoa with blueberries and bananas is a healthy start to any morning. So satisfyingly delicious with cinnamon, brown sugar, and vanilla. Topped with sweet fresh fruit and nuts and drizzled with maple syrup or honey.

Ingredients

  • 1 cup water
  • 1 ½ cups milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 cup quinoa, rinsed well

Instructions

  1. In a medium, heavy bottom saucepan, combine the water, 1 and 1/2 cups milk, vanilla, quinoa, and salt. Bring to a boil over medium-high heat; stirring occasionally. Reduce heat to low; cover with a vented lid and simmer for 15 minutes. Stir occasionally as needed.
  2. Stir in the brown sugar and cinnamon. Cover again with a vented lid and cook for another 5 minutes or until most of the liquid has been absorbed. Stir as needed. Spoon the quinoa into bowls, top with milk, blueberries, banana slices, nuts and a drizzle of honey or maple syrup if desired.

Notes

Topping Ideas

  • Milk
  • Blueberries
  • Banana slices
  • Nuts (walnuts, almonds, pecans...)
  • Drizzle of honey or maple syrup

Serving Ideas

While this recipe uses uncooked quinoa served warm, you could definitely use cold, already cooked quinoa stored in the refrigerator. Add toppings and enjoy a cool, refreshing, and healthy breakfast!

Nutrition Information:

Amount Per Serving: Calories: 265

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21 Comments

    1. You could always make porridge of some berries by heating them up and mashing them it looks like jam and it’s also pretty sweet.

  1. I don’t like oatmeal so decided to try quinoa instead as a healthy alternative. I’ve made this recipe so many times. It is my favorite breakfast go to meal. Thank you for sharing this recipe. It great without the salt!

    1. Hi Kat, you’ve made my day! I’m so happy you enjoy the breakfast quinoa. It’s one of our favorites and so, so healthy!

  2. I’m always looking for something to add to my breakfast recipes. This was really good. Only thing, the ingredients doesn’t show how much salt that you start with. I personally enjoyed it without salt. Thanks for this one!

    1. Hi Fran! I’m so glad you liked the Breakfast Quinoa. It’s one of my favorites too. You’re right, I didn’t specify the salt. Like you, I don’t add any so I wanted to keep that ingredient to taste. Thank you so much for trying it!

  3. Very satisfying, and great combination of healthy ingredients.
    Just the right sweetness.
    Nice addition to breakfast meals, or anytime filler!

    1. Hi Glenda! I’m always looking for healthier breakfast options. And this one is always a favorite! Thanks so much for your kind comments!

  4. We have made this several times and wanted to come back and leave a rating. I love it on the stovetop but also used your one-minute instant pot recipe. It’s such a great way to start the morning!

    1. Thanks, Lee! So glad you liked it. That’s a great idea to make ahead using the 1 Minute Instant Pot quinoa recipe!

    1. Hi Jeff! Yes — you can cook and reheat it, although the texture is a bit different, but still really good. I will often make the quinoa ahead, store it in the refrigerator, and then do a final quick cook in the morning.

      1. How do you do a final “quick cook”? It would be great for me as I am the only one eating it so I need a smaller serving size 🙂 If I can pre-make and store it is ideal!

        1. Hi Paula! I love to make this ahead and portion individual servings in the refrigerator. I like to reheat the cooked quinoa in a saucepan with 1 to 2 tablespoons of additional milk (or nondairy milk) and then gently heat until it’s soft and warm. I then add all the toppings!

      1. So glad you liked it! It can be refrigerated for 3 to 5 days. Reheat with added milk.

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