Quinoa Breakfast Bowl

This is my go-to breakfast most days during the week. Cooked quinoa loaded with chia seeds, coconut cream, homemade granola, yogurt, and fruit.

This recipe is , , with main ingredient
quinoa breakst

I have been making this quinoa breakfast bowl for years, so I thought it was finally time to share the recipe. I love quinoa because it’s high in protein, fiber, and gluten free. I load this breakfast bowl with coconut cream, chia seeds, paleo granola, and yogurt.

Make sure to also check out my Starbucks egg bites for more recipe inspiration.

Quinoa Breakfast Bowl

Before boiling the quinoa you should rinse it under cold water to remove any debris. Boil for 13 minutes in 2 cups of water then immediately drain. It’s easiest to cook quinoa like you would pasta, just make sure to drain it very well so you breakfast bowel is not watery.

While the quinoa is boiling, make the paleo granola by toasting 1 cup of mixed and chopped nuts in a pan with a shot of coconut oil, salt, and cinnamon. This is a grain free recipe for granola and sweetened with maple syrup, so it’s paleo. After 5 minutes add the maple syrup and cook one more minute. Once the granola cools down it will harden and you can break it up.

To finish the break bowl, stir in 1-2 tablespoon of coconut cream, chia seeds, granola, yogurt, and fruit. Enjoy!

How To Cook And Store Quinoa?

The easiest way to cook quinoa is to boil it like pasta. If making a savory recipe, add a good pinch of salt to the boiling water so the quinoa gets seasoned while cooking. Make sure to drain the quinoa very well after it has boiled for 13 minutes. I recommend making the quinoa ahead of time and allowing it to dry out if using for a stir fry or fried rice type dish.

Cooked quinoa will keep in the fridge for 4-5 days in an airtight container, or can be frozen for 3 months.

quinoa breakst

Quinoa Breakfast Bowl

Course: Breakfast
Cuisine: American
Keyword: breakfast, breakfast bowl, quinoa
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 2 servings
Author: Bobby Parrish

This is my go-to breakfast during the week. Gluten free and protein packed quinoa breakfast bowl loaded with toppings.



For the quinoa bowl:

  • 1/2 cup quinoa
  • 2 cups water
  • 1/2 cup full fat coconut milk
  • 2 teaspoons chia seeds
  • 2 tablespoons nut butter
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup

Paleo granola:

  • 1 cup of mix nuts chopped
  • 2 teaspoons virgin coconut oil or avocado oil
  • Pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chia seeds optional
  • 2 tablespoons maple syrup


  1. Bring 2 cups of water to a boil, add the quinoa, add boil for 18 minutes. Drain the quinoa very well and return to the pan with the coconut milk, chia seeds, cinnamon, and set over medium heat. You may need to add more coconut milk if the mixture is not loose. Cook for 5 minutes, or until the texture is thick like oatmeal. Turn the heat off and add the nut butter, maple syrup, a splash of coconut milk. and mix well. Top with yogurt, homemade granola, and enjoy.

  2. For the granola, preheat a medium size non-stick pan over medium heat with the oil. Roughly chop the nuts and add to the pan along with the salt, cinnamon, and chia seeds. Cook for 5-7 minutes, or until the nuts are golden brown. Add the maple syrup and turn the heat down a little bit. Cook for 1-2 minutes, or until the granola thickens up and looks sticky. Remove from heat and transfer granola to a bowl. Granola will become firm once it cools down.

Recipe Notes

You can double or triple this recipe and have leftovers for the week.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top