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.