Quinoa Breakfast Bowl with Fresh Fruit
This Quinoa Breakfast Bowl with Fresh Fruit features fluffy quinoa topped with vibrant fruits and a hint of sweetness. Quick to assemble, it’s a nutritious, protein-packed breakfast or snack bursting with fresh, wholesome flavors.
Why You’ll Love This Recipe
This quinoa breakfast bowl with fresh fruit is a wholesome, energizing start to your day, blending the nutty goodness of quinoa with the natural sweetness of fresh fruits like berries and bananas. Packed with protein, fiber, and vitamins, it’s a versatile, gluten-free option that’s quick to prepare and perfect for busy mornings or meal prep. Customizable with nuts, seeds, or a drizzle of honey, it offers a satisfying, healthy alternative to traditional breakfasts, keeping you full and focused with its vibrant flavors and nutrient-rich ingredients.
Recipe Tips and Tricks
- Rinse Quinoa: Rinse thoroughly to remove bitterness from saponins.
- Cook with Flavor: Use milk or broth instead of water for extra taste.
- Cool Slightly: Let quinoa cool before adding fruit to avoid wilting.
- Chop Fruit Fresh: Use ripe, fresh fruit for the best flavor and texture.
- Sweeten to Taste: Adjust honey or skip based on fruit sweetness.
- Toast Nuts: Lightly toast almonds for a deeper flavor.
- Layer Evenly: Arrange toppings for a balanced bite in every spoonful.
- Chill if Desired: Serve cold or warm based on preference.
- Use Small Bowl: A shallow bowl helps toppings stay in place.
- Mix Gently: Stir just before eating to keep textures intact.
Quinoa Breakfast Bowl with Fresh Fruit

Nutty quinoa breakfast bowl with fresh fruit, healthy and perfect for mornings.
Ingredients
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1 cup mixed berries
- 1 cup quinoa
- 1 medium banana, sliced
- 1 tbsp honey
- 1 tsp chia seeds
- 2 cups almond milk
- 2 tbsp chopped almonds
- pinch of salt
Instructions
- Rinse Quinoa: Rinse quinoa under cold water to remove bitterness, then drain well.
- Cook Quinoa: In a saucepan, combine quinoa, almond milk, cinnamon, and a pinch of salt. Bring to a boil over medium heat.
- Simmer Gently: Reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is fluffy and liquid is absorbed.
- Check Texture: Fluff quinoa with a fork and let it cool for 5 minutes.
- Prep the Fruit: Rinse mixed berries and slice the banana into thin rounds.
- Sweeten the Base: Stir in honey and vanilla extract into the warm quinoa for a sweet touch.
- Scoop into Bowl: Divide quinoa into serving bowls for a perfect foundation.
- Add Berries: Layer mixed berries over the quinoa for a burst of color.
- Top with Banana: Arrange banana slices on top for creamy sweetness.
- Finish and Enjoy: Sprinkle with chopped almonds and chia seeds, then dig into your healthy breakfast bowl!
Notes
- Rinse quinoa well to avoid a bitter taste; use a fine mesh strainer.
- Cook with milk for richness; adjust liquid if too thick or thin.
- Add toppings just before serving to maintain freshness.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for vegan or nut-free diets with appropriate swaps.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 343Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 122mgCarbohydrates 61gFiber 9gSugar 29gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Quinoa (1 cup): White or tri-color, rinsed for a nutty base.
- Mixed Berries (1 cup): Strawberries, blueberries, or raspberries for sweetness.
- Banana (1 medium): Sliced, adds creamy texture and natural sugar.
- Almond Milk (2 cups): Unsweetened, for cooking; any milk works.
- Honey (1 tbsp): Natural sweetener; optional based on taste.
- Almonds (2 tbsp, chopped): Adds crunch and healthy fats.
- Chia Seeds (1 tsp): Boosts fiber and omega-3s; optional.
- Cinnamon (½ tsp): Ground cinnamon for warm, spicy notes.
- Vanilla Extract (½ tsp): Pure vanilla enhances flavor; optional.
- Salt (pinch): Balances sweetness; use sparingly.
Variations and Substitutions
- Grain Swap: Use millet or amaranth for a different base.
- Fruit Options: Substitute with mango, peaches, or apples.
- Milk Alternatives: Replace with coconut or oat milk for variety.
- Sweetener Swap: Use maple syrup, agave, or dates instead of honey.
- Nut Variations: Swap almonds with walnuts or omit for nut-free.
- Seed Add-Ins: Use flaxseeds or hemp seeds instead of chia.
- Spice Twist: Add nutmeg or cardamom for a unique flavor.
- Protein Boost: Mix in Greek yogurt or a scoop of protein powder.
Storage Options
- Refrigerator: Store cooked quinoa and toppings separately for up to 4 days; assemble before serving.
- Freezer: Freeze cooked quinoa for up to 2 months; thaw and reheat with milk.
- Reheating: Warm quinoa on the stovetop or microwave, adding milk if needed.
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