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Quinoa Breakfast Bowls

Posted: Jun 27, 2017


Quinoa Breakfast Bowls


Breakfast is often thought of as the most boring meal of the day. Let’s face it, most of us are creatures of habit and we eat the same thing every morning over and over again, usually out of convenience. Our recipe today offers the best of both worlds. You can whip up a big batch on the weekend so you’ve got a quick and healthy breakfast ready to go through the week and the best part is that this basic breakfast quinoa is so versatile you will never get bored. The options when it comes to toppings are endless so you’ll never have to eat it the same way twice if you don’t want to. The cooked quinoa can be stored in the fridge for up to 5 days in an airtight container.

NUTRITION INFORMATION per serving (Excludes toppings): Calories 199; Protein 10g; Carbohydrate 34g; Fat 3g; Sugar 6g; Fibre 4g; Sodium 127mg


  • ½ cup uncooked quinoa
  • 1 cup skim or 1% milk
  • 1 tsp ground cinnamon
  • pinch of salt

Optional Toppings:

  • toasted sliced almonds/pecans/walnuts
  • toasted coconut flakes
  • any seasonal fruit (peaches/raspberries/blueberries/strawberries)
  • dried fruit
  • more spices, to taste (cinnamon, nutmeg, etc.)


  1. Rinse and drain the quinoa.
  2. Place it in a small saucepan and add the milk, the cinnamon, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes
  3. After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
  4. Top with whatever toppings you like. Enjoy as a fluffy pilaf, or as more of a porridge with warm milk poured on top.

Adapted from: