This Fruit & Nut Quinoa Breakfast Bowl is a healthy, satisfying way to start the day. Just simmer everything on the stove for a few minutes, and you’re ready to eat!
I am so into this sweet, quinoa porridge from my friend Dianne Wenz’s new e-cookbook, What’s for Breakfast?. Next time you make quinoa for supper, make a couple of extra cups, so you can make this Quinoa Breakfast Bowl in the morning!
Related: How to Cook Quinoa
This is Dianne’s fourth e-book, and it’s packed with delicious, vegan recipes to start your day! Her other cookbooks are: What’s for Lunch?, What’s for Dinner?, and Summer Salads. Dianne is a graphic designer as well as a recipe developer, and that really shows in her cookbooks. They are as gorgeous as the recipes inside are delicious!
If you’re new to cooking vegan, you’ll love the introductory chapters do Dianne’s book. She walks you through some kitchen staples and essential tools to help you get started on your breakfasty adventures. From there, she breaks the book out into:
- Scrambles – Check out the Mushroom-Leek Tofu Scramble from her book over on Fran Costigan’s site!
- Porridges & Puddings
- Drinks
- I Heart Carbs (muffins, toast, and pancakes)
- Brunch
This book has something for everyone, and the Fruit & Nut Quinoa Breakfast Bowl might just be my new favorite way to eat leftover quinoa!
Fruit and Nut Quinoa Breakfast Bowl
Ingredients
- 2 cups cooked quinoa
- 1 cup unsweetened almond milk
- 2 tablespoons chopped nuts, - such as almonds, pecans, or walnuts
- 2 tablespoons seeds - such as pumpkin, sun flower, or hemp
- 2 tablespoons dried fruit - such as raisins, dried cranberries, or dried blueberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons real maple syrup
- 1/2 cup fresh fruit - such as blueberries or strawberries
Instructions
- In a medium saucepan over medium-low heat, add the quinoa, almond milk, nuts, seeds, dried fruit, cinnamon, and ginger. Cook until the grains soften and the fruit plumps up,
- Top with a drizzle of maple syrup and the fresh fruit. Serve hot.
Notes
Nutrition
Jenn
That’s one hearty bowl! I love using quinoa in place of oatmeal.
Becky Striepe
It really is. Quinoa is the best!
Sarah
Yum! I love quinoa breakfast bowls. I will definitely have to check out this book.
Becky Striepe
It’s so good! I love how flexible most of the recipes are.
Mary Ellen @ VNutrition
Yum, I always am thinking of ways to start the day off with some good grains so I’m totally trying this! Looks easy to do too!
Becky Striepe
Thank you, Mary Ellen!
Sarah De la Cruz
Ooh, this is such a fun spin on traditional oatmeal for breakfast!
Becky Striepe
Thank you, Sarah!
Amy Katz from Veggies Save The Day
Love this recipe! What a delicious way to start the day!
Becky Striepe
Thank you! I love it, too!
Jenny Edwards
The photos look delicious. Luckily I have all the ingredients to try it!
Becky Striepe
Hurrah! Enjoy, Jenny! 🙂
Dianne's Vegan Kitchen
Thank you so much for sharing this recipe, Becky! I love the video you made!
Becky Striepe
You are so welcome! I’m glad you enjoyed it.