This quick and easy vegan quinoa breakfast bowl is absolutely delicious and full of amazing health benefits. It offers a complete source of plant-based protein, healthy fats and dietary fiber. It's a cozy, nutritious and filling breakfast and a protein-rich alternative to oatmeal.
If you are looking to switch up your oatmeal bowl routine, this is another option! It's quick and easy to make on busy mornings and just so satisfying and delicious.
This 5-minute creamy quinoa breakfast bowl provides over 15 grams of protein and over 9 grams of dietary fiber - and that's without the toppings!
I love this quinoa breakfast recipe because it contains:
- Plant-based protein which helps me stay full longer.
- Fiber for lasting energy.
- Antioxidant-packed produce to increase my daily fruit and veggie intake.
How to Make this Quinoa Breakfast Bowl
To start, you'll need the following simple ingredients:
By using pre-cooked quinoa for this recipe, all you have to do is throw all the ingredients in a saucepan for 3-5 minutes to warm and flavor.
Serve in a large bowl and add your favorite toppings (see below). Enjoy while hot!
Have Fun with the Toppings
Use whatever toppings you would typically put on a bowl of oatmeal. You can really customize your quinoa bowls and make them your own.
I like to top with hemp seeds for its mild nutty flavor and for another complete source of plant-based protein. Hemp seeds also provide fiber, essential fatty acids, vitamin E, potassium, iron and calcium.
I also like to top with almond butter which is high in protein and fiber and provides iron, calcium, and vitamin E.
And finally, I typically add a handful of blueberries. They pair great with the almond butter and cinnamon vanilla flavor.
Other topping ideas include banana slices, fresh berries, chia seeds and avocado.
Why I Love Quinoa Any Time of Day
Quinoa is definitely a pantry staple in my house. It's inexpensive, easy to store and prepare, and since it absorbs flavor wonderfully, it's also really versatile. It adds fluffy texture to many of my favorite dishes.
Quinoa loaded with fiber (over five grams in one serving!) and is considered a complete protein with all nine essential amino acids. It actually has more protein than any other grain, which is why I find quinoa is so perfect for vegans!
This breakfast quinoa bowl is vegan, gluten-free, grain-free, soy-free and peanut-free, doesn't contain any refined sugars and there is a nut-free option as well.
I hope you make it, and if you do, please tag me @eatingbyelaine so I can see! You can also leave a review on this post, which helps me out SO much as I continue to develop and share recipes.
Watch me make it in a quick video here!
Print
Vegan Quinoa Breakfast Bowl
- Total Time: 5 minutes (using pre-cooked quinoa)
- Yield: 1 1x
- Diet: Vegan
Description
This quick and easy vegan quinoa breakfast bowl is absolutely delicious and full of amazing health benefits. It offers a complete source of plant-based protein, healthy fats and dietary fiber. It's a cozy, nutritious and filling breakfast and a protein-rich alternative to oatmeal.
Ingredients
- 1 cup cooked quinoa [Instant Pot method or stovetop method]
- ½ cup unsweetened plain non-dairy milk
- 2 tablespoons unsweetened, unsalted creamy nut or seed butter (I love raw creamy almond butter from Trader Joe's)
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- pinch of fine salt
- ½ teaspoon pure vanilla extract
Instructions
- Warm and stir together everything on a small saucepan on medium heat for 3-5 minutes, then top with raw creamy almond butter, hemp seeds and blueberries (or any fruit).
- Enjoy immediately while hot!
Notes
Store leftovers (separate from toppings) once fully cooled in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 1
- Cook Time: 4
- Category: Breakfast
- Method: Stovetop
Kathy says
Hi, greetings from Alberta, Canada. Thank you for the recipe, it sure is good. I tried the different technique for cooking quinoa. It worked perfectly. I found I needed to add more quinoa, about 1 1/2 c, I found it too runny for me. I do somewhat same cooking method for pasta. You cook your pasta on high for 2 minutes. Remove from heat completely off burner and let rest with lid on for 14 minutes.
Elaine Gordon says
Hello in Alberta! Thank you so much for the 5-star review and for sharing your experience with the quinoa porridge. I'm glad the cooking technique worked well for you and I appreciate you mentioning your adjustment — it’s always helpful for other readers to hear what worked best for different tastes. Thank you again, Kathy! Best, Elaine