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Healthy Eats: Big Bowl of Breakfast Quinoa

By Trish Coffman

If you’ve been turned on to quinoa, you know that it’s a protein-stocked seed that can be used myriad ways. But at breakfast?

You bet: its nutritional profile makes it an energizing start to the day. Prepare quinoa the night before, then assemble breakfast bowls in the morning.

You will need:

  • 1 C quinoa (rinsed well)
  • 1 ½ C water
  • ½ C apple juice
  • 1 tsp ground cinnamon
  • pinch of kosher salt
  • plain lowfat yogurt (Greek or regular)
  • fruit, such as berries or chopped apple
  • chopped almonds, walnuts or pecans
  • chopped dried figs or raisins
  • honey, to taste


In a medium saucepan with a tight-fitting lid, combine the quinoa, water, apple juice, cinnamon and salt. Bring to a boil, then cover with the lid and reduce the heat to medium low. Simmer for about 15 to 20 minutes, until the liquid has been absorbed. Allow quinoa to cool, then transfer to a storage container and let chill in the refrigerator.

To serve, assemble the following in individual bowls:

  • ½ C cooked quinoa
  • ¼ C yogurt
  • ½ C fruit, such as berries or chopped apple
  • 1 tbsp chopped almonds, walnuts or pecans
  • 1 tbsp chopped dried figs or 1 tbsp raisins
  • honey, to taste



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