clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quinoa breakfast bowl topped with almond butter and blueberries.

Vegan Quinoa Breakfast Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Diet: Vegan


This quick and easy Vegan Quinoa Breakfast Bowl recipe 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. 


Units Scale
  • 1 cup cooked quinoa [Instant Pot method or Stovetop method]
  • 1/2 cup unsweetened plain non-dairy milk [such as homemade oat milk, almond milk, hemp milk or cashew 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
  • 1/2 teaspoon ground cinnamon
  • pinch of fine salt
  • 1/2 teaspoon pure vanilla extract


  1. 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 such as bananas). Enjoy while hot.
  2. 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