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Sweet quinoa breakfast bowl topped with Greek yogurt, fresh berries, almond butter and chia seeds

10-Minute Gluten-Free Quinoa Breakfast Bowl

A creamy gluten-free quinoa breakfast bowl, ready in 10 minutes from cooked quinoa. Top it sweet with yogurt and berries, or savory with an egg and avocado.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 454
Ingredients Method Notes

Ingredients
  

Base
  • 2 cups cooked quinoa
  • ½ cup unsweetened milk of choice
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Pinch of salt
Sweet finish
  • ½ cup plain Greek yogurt
  • 1 cup fresh berries
  • 2 tablespoons almond or seed butter
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
Optional savory variation
  • 2 eggs
  • ½ avocado
  • ½ cup sautéed greens
  • 2 tablespoons salsa
  • Squeeze of lime
  • Gluten-free labeled hot sauce if desired

Method
 

  1. Reheat the cooked quinoa with the milk.
  2. Stir in vanilla, cinnamon and salt.
  3. Adjust the texture with a small splash of additional milk if needed.
  4. Divide into two bowls and add the selected toppings.
  5. Finish and serve.

Notes

  • The 10-minute timing assumes cooked quinoa.
  • Dry quinoa should be prepared ahead.
  • Add liquid gradually.
  • Store fresh or crunchy toppings separately.
  • Check packaged ingredients for gluten-free labeling where needed.