Eating breakfast in a rush is a near-daily occurrence in my life. I happen to be one of those individuals who has some trouble waking up…
Honestly, I used to be a morning person. But ever since my husband and I moved in together, I was introduced to the man who sets five alarms and snoozes them all several times.
Needless to say, after a couple years of that, I am now immune to alarms in a way that I never was before.
So now, waking up involves a whole process of me convincing myself that no, I do not need to hit the snooze button yet again. Therefore, being on time for work can be a bit of a struggle that is multiplied by about 10 since I work from home.
Long story short (too late, I know), I am all about hearty breakfasts that are oh-so-easy to make.
As much as I wish I could be more put together, like those people who meal prep for the entire week in a day, I am anything but. It involves way too much for me to think about making all of my breakfasts in bulk ahead of time on a regular basis, so I just need to do what works best for me.
That means a lot of last-minute breakfast recipes eaten during the week, all the time.
That’s why this recipe is absolute perfection for my morning routine. It’s a gluten-free option that is high in protein, and really gives me a kick to wake up more easily in the morning.
This is actually a fantastic way to use up plain quinoa that you have left over from other dishes. I like to make an effort to make a little extra whenever I am making a quinoa dish, so I can set it aside in the refrigerator just for this.
You are going to be shocked (in a good way) by the intense flavor of this dish. Each spoonful is hearty, with a touch of sweetness and a little bit of warming spice.
There are a good amount of blueberries in there, so you get that tart and sweet burst with every mouthful. You can play with that tart and sweet flavor profile by pouring a homemade fruit syrup like blackberry or blueberry-mango over the quinoa, instead of the honey.
You also get a nice crunch from the chopped almonds as you make your way through each bowl of deliciousness, so the texture isn’t one-note like many porridges and breakfast cereals tend to be.
The best part for me is the almond milk that I like to add to the mixture. Adding just a few splashes is exactly what you need to turn cooked quinoa into more of a breakfast food. I love using plain unsweetened almond milk, but you can use any kind you like, even vanilla or chocolate if the mood strikes.
Soy and other dairy-free nut milks can be delicious as well, depending on your preference or intolerances and food allergies. I love the milky flavor it brings to the party without the dairy, and it plays nicely with all of the other ingredients in the bowl.
Just make sure you have your favorite breakfast beverage handy, so you can sit down and start the day off on the right foot. Taking those quiet minutes – even if it’s a quick few – to eat and relax at the beginning of your day is one of the most valuable things you can do.
Take it from a workaholic like me: it is the best possible way to start the day off on a positive note.Print
Breakfast Quinoa with Blueberries
- Total Time: 5 minutes
- Yield: 1 serving 1x
There’s a bounty of ways to wake up in the morning, but one of the best is with this protein-packed breakfast quinoa with blueberries.
- 3/4 cup cooked quinoa
- 1/2 cup fresh blueberries, or frozen and defrosted
- 2 Tbsp chopped raw unsalted almonds
- 1 tsp honey
- 1/4 tsp ground cinnamon
- 1/4 cup almond milk (optional)
- Heat quinoa in the microwave for about 45 seconds, or until warm. As an alternative, quinoa can be heated in a saucepan on medium-low heat with the almond milk until heated through, stirring occasionally.
- Stir in blueberries, almonds, honey, cinnamon, and almond milk. Serve immediately.
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten Free
Cooking By the Numbers…
Step 1 – Measure Out All Ingredients
Measure out all of the ingredients as listed in the ingredients list.
If you don’t have precooked quinoa ready to go, you can make some now.
Step 2 – Reheat
Add the quinoa to a microwave safe bowl. Heat in the microwave for about 45 seconds, or until warmed through completely.
If you’re prefer to heat your cereal on the stove, place the cooked quinoa in a small saucepan with a splash of almond milk on medium heat and stir occasionally until it’s heated through.
Step 3 – Combine and Serve
Add the blueberries, almonds, honey, ground cinnamon, and almond milk, or your choice of liquid.
Stir until combined, and serve immediately.
Can I Use Other Types of Berries?
When it comes to what is fresh and available at the local store, sometimes I will find, to my disappointment, that the blueberries are sold out.
Instead of running home and crying because I won’t get the breakfast fix I love, I simply adapt – and you can, too! Try raspberries, blackberries, or chopped strawberries, if that’s what’s available at your local store or farmers market. All types of fresh berries will go beautifully with this quinoa dish.
In a pinch, frozen berries will work as well. Let them defrost in the refrigerator overnight, or heat them up in the microwave.
For other breakfast bowl recipes, here are some that I’ve come to rely on:
- The Best Strawberry Yogurt Parfait
- Amaranth Porridge
- Einkorn Porridge with Maple Roasted Blueberries
- Breakfast Quinoa with Pumpkin
Do you like to eat quinoa for breakfast? Tell us why in the comments below. And be sure to come back to rate this recipe as soon as you try it!
Photos by Megan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 10, 2012. Last updated: September 2, 2022 at 9:19 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.