Red Quinoa Berry Breakfast Bowl

This deep Red Quinoa Berry Breakfast Bowl, rich in health-protective anthocyanins, as well as protein, fiber, vitamins, and minerals, will fuel you until lunchtime and beyond. It’s based on an ancient Peruvian staple quinoa, which comes in a variety of colors, such as red, white, and black. Legend has it that this hearty ancient grain gave stamina to Incan warriors long, long ago. I think you’ll find its nutrient lineup does the same for you, too. Make a batch of this vegan, gluten-free Red Quinoa Berry Breakfast Bowl in only 15 minutes. This healthy, delicious whole grain breakfast bowl includes red quinoa, spices, maple syrup, walnuts, flax seeds, and red berries, and creates a delicious option to feed the whole family, or to warm up each morning during the week as a meal prep recipe. Just pop it into the microwave in the morning, and you’ll have a yummy, satisfying, plant-powered breakfast awaiting you. You can even pour it in a mason jar to bring to work to munch on later. Creative breakfast grains bowls, such as this, allow you to try the whole range of whole grains beyond oats at your morning meal. Get going with whole grains today!

Red Quinoa Berry Breakfast Bowl

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(9 votes, average: 4.89 out of 5)
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4.9 from 9 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This 15-minute, healthy, vegan, gluten-free Red Quinoa Berry Breakfast Bowl is perfect for meal prep or to feed the whole family a delicious whole grain breakfast that will power your day with good nutrition.

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Ingredients

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• 2 ½ cups water
• 1 cup uncooked red quinoa
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 tablespoon pure maple syrup (optional)
• ½ cup chopped walnuts
• ¼ cup ground flax seeds
• 2 cups assorted red berries (cranberries, strawberries, pomegranate seeds, raspberries), fresh or frozen
• 1 cup plant-based milk, unsweetened

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Instructions

1. Bring water to boil in a pot. Add quinoa, allspice, nutmeg, cinnamon, ginger, and maple syrup (if desired) and stir well. Reduce the heat to medium, cover, and cook, stirring occasionally, until the grain is tender and the liquid is absorbed, about 15 minutes.
2. Remove from heat and stir in walnuts and flax seeds.
3. Serve ¾ cup cereal into individual bowls and top each serving with ½ cup fruit and 1/4 cup plant-based milk.

Notes

Instant Pot Directions: Place all ingredients (except walnuts, flaxseeds, berries, and soymilk) in the container of the Instant Pot. Press “Porridge” setting. Cook according to manufacturer’s directions. Follow directions for step 2 and 3 above.

Slow Cooker Directions: Place all ingredients (except walnuts, flaxseeds, berries, and soymilk) in the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Follow directions for step 2 and 3 above.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakast
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 349
• Sugar: 7 g
• Sodium: 37 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Carbohydrates: 44 g
• Fiber: 9 g
• Protein: 12 g

For other breakfast cereal recipes, please try some of my favorites:

Sorghum Berry Breakfast Bowl
Savory Steel Cut Oats with Spinach, Mushrooms, and Tofu
Carrot Cake Overnight Oats
Ginger Pear Date Oats
Florentine Oatmeal Bowl

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