Berry Breakfast Quinoa

Start your day off right with this sweet and satisfying Berry Breakfast Quinoa! This recipe combines the nutritional benefits of quinoa with the natural sweetness of mixed berries, all wrapped up in a deliciously creamy package.

It’s the perfect way to fuel up for a busy morning ahead.

Ready Time

45 mins

Yields

7 servings

Ingredients

1 cup quinoa, rinsed and drained
2 cups water or vegetable broth
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup mixed berries (such as blueberries, strawberries, raspberries)
1/2 cup plain Greek yogurt
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Pinch of ground cinnamon

Instructions

Rinse the quinoa in a fine-mesh strainer and drain well.

In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water has been absorbed.

While the quinoa is cooking, heat the olive oil in a small skillet over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

In a separate bowl, mix together the mixed berries and honey until well combined.

Set aside.

Once the quinoa is cooked, fluff it with a fork and stir in the cooked onion and garlic mixture, Greek yogurt, salt, vanilla extract, and ground cinnamon until well combined.

Gently fold in the berry mixture until it’s evenly distributed throughout the quinoa.

Divide the quinoa mixture into 7 equal servings and serve warm or chilled, depending on your preference.

Notes

Use a high-quality quinoa that’s been rinsed and drained to remove any saponins, which can give quinoa a bitter taste. You can also toast the quinoa in a dry skillet before cooking for added nutty flavor.

For the mixed berries, feel free to use fresh or frozen berries, depending on what’s in season and your personal preference.

If using frozen, thaw and pat dry with a paper towel before mixing with honey. If you want a creamier quinoa, add a bit more Greek yogurt or try using coconut yogurt instead.

You can also add some chopped nuts or shredded coconut for added texture.

Don’t overmix the quinoa when combining the ingredients, as it can become mushy. A gentle fold is all you need to distribute the flavors evenly.

You can make the quinoa ahead of time and refrigerate or freeze for up to a week.

Simply thaw and reheat when you’re ready to serve. This recipe is quite versatile, so don’t be afraid to play around with different spices, nuts, or seeds to make it your own!