Name: Quinoa Breakfast Bowl with Nuts and Seeds
Prep time: 5 min
Cook time: 15 min
Total time: 22 min
Yield: 1
Cuisine: American
Ingredients: ½ cup cooked quinoa; 2 tbsp almonds, chopped; 2 tbsp pumpkin seeds (pepitas); ½ cup unsweetened almond milk; 1 tbsp maple syrup; ¼ tsp ground cinnamon

This Quinoa Breakfast Bowl with Nuts and Seeds is a hearty, nutrient-dense delight. Fluffy quinoa, crunchy almonds, and seeds blend with a hint of sweetness for a protein-rich after-workout breakfast for weight loss—perfect for sustained energy and a healthy, filling start.

Recipe Tips and Tricks

Cook quinoa ahead—batch prep saves time and makes mornings quick; rinse well to remove bitterness. Use a mix of nuts and seeds—toasting enhances flavor and crunch; chop almonds for even bites. Add milk last—it keeps quinoa fluffy, not soggy. Adjust sweetness sparingly—too much counters weight loss goals; taste as you go. Warm the bowl slightly—it’s cozier post-workout when served just above room temp.

Why You’ll Love This Recipe

Get ready to kick your mornings into high gear with this Quinoa Breakfast Bowl with Nuts and Seeds—it’s an after-workout breakfast for weight loss and a healthy breakfast idea that’s about to become your recovery go-to! This bowl is a wholesome, flavor-packed powerhouse: fluffy quinoa delivers complex carbs and protein to refuel your muscles, crunchy almonds and seeds add healthy fats and a satisfying bite, and a touch of sweetness ties it all together—all coming together in a quick, versatile dish that’s as delicious as it is good for you. It’s the perfect post-gym fuel—easy to prep, loaded with nutrients to support your weight loss journey, and so tasty you’ll look forward to digging in after every sweat session. Whether you’re rebuilding strength, craving a hearty yet light meal, or just want a breakfast that keeps you energized without the guilt, this recipe is a total winner—nutty, wholesome, and guaranteed to make every spoonful a crunchy, protein-rich delight that keeps you on track!

Yield: Serves 1

Quinoa Breakfast Bowl with Nuts and Seeds

Quinoa, nuts, seeds—post-workout protein crunch.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 2 minutes

Total Time 22 minutes

Ingredients

½ cup cooked quinoa
2 tbsp almonds, chopped
2 tbsp pumpkin seeds (pepitas)
½ cup unsweetened almond milk
1 tbsp maple syrup
¼ tsp ground cinnamon

Instructions

Gear Up for Goodness: Grab a pot, a bowl, and a spoon—this breakfast’s about to recharge you with ease! Picture a nutty, hearty bite—let’s dive in with a big, excited grin!
Cook the Quinoa: If not prepped, rinse ¼ cup dry quinoa—boil in ½ cup water for 12-15 minutes until fluffy, then drain! This hearty base is your energy star—set it aside warm!
Chop the Almonds: Measure 2 tablespoons almonds—chop them into small pieces with a knife! That crunchy protein’s ready—pile it up!
Toast the Nuts and Seeds: In a dry skillet over medium heat, toast 2 tablespoons almonds and 2 tablespoons pumpkin seeds—stir 2-3 minutes until fragrant! This nutty crunch is golden—let it cool slightly!
Prep the Bowl: Grab a bowl—spoon ½ cup cooked quinoa into it! This fluffy grain’s your foundation—warm and ready!
Add the Milk: Pour ½ cup unsweetened almond milk over the quinoa—stir gently to mix! This light creaminess keeps it smooth—smells cozy already!
Sweeten It Up: Drizzle 1 tablespoon maple syrup over the top—give it a quick stir! That subtle sweetness is your flavor lift—perfect touch!
Sprinkle the Spice: Dust ¼ teaspoon ground cinnamon over the mix—sprinkle evenly! This warm spice is your cozy boost—blend it in!
Top with Crunch: Scatter the toasted almonds and pumpkin seeds on top—spread them out for every bite! That nutty crunch seals the deal—looking tasty!
Serve and Enjoy: Dig in right away—spoon up that hearty, crunchy, protein-packed goodness post-workout! Eat it warm or cool—it’s your healthy win. Enjoy every nutty, wholesome bite!

Notes

Rinse quinoa—skip this and it’s bitter, so wash that saponin off!
Toast fresh—pre-toasted nuts lose crunch, so do it yourself for max texture.
Warm slightly—cold quinoa’s fine, but a quick zap makes it cozier!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 310Total Fat 13gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 178mgCarbohydrates 42gFiber 6gSugar 14gProtein 10g

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 is the hearty base—8 grams of protein and 39 grams of carbs per cooked cup, it’s high-fiber (5g) and gluten-free, ideal for sustained energy. Almonds add crunch and fat—7 grams of protein and 15 grams of fat per ¼ cup, they’re nutrient-dense. Pumpkin seeds (pepitas) boost protein and minerals—8 grams of protein and 14 grams of fat per ¼ cup, they’re magnesium-rich. Almond milk (unsweetened) keeps it light—1 gram of carbs and 30 calories per cup, it’s creamy and neutral. Maple syrup offers subtle sweetness—13 grams of carbs per tablespoon, it’s natural and light. Cinnamon adds warmth—negligible macros, it enhances flavor and metabolism.

Variations and Substitutions

Swap quinoa for oats or farro—oats (5g protein per cup), farro (8g), both hearty options. Use walnuts or pecans instead of almonds—walnuts (4g protein per ¼ cup), pecans (3g), both nutty. Sub pumpkin seeds with sunflower seeds or chia—sunflower (6g protein), chia (5g fiber per tbsp). Replace almond milk with oat milk or Greek yogurt—oat milk (16g carbs per cup), yogurt (10g protein per ½ cup). Skip maple syrup or use honey—honey (17g carbs per tbsp), both optional. Add vanilla or nutmeg—extra flavor without calories.

Storage Options

Store cooked quinoa in an airtight container in the fridge for up to 5 days—keep nuts and seeds separate until serving! Assemble fresh—reheat quinoa with a splash of milk in the microwave for 30-60 seconds or eat cold. Nuts and seeds stay crunchy in a sealed jar for weeks. Freezing cooked quinoa works—up to 1 month, thaw overnight, but add fresh toppings.