Breakfast Quinoa

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This is a nice change from breakfast oats, and is delicious with any of the accompaniments you would usually use with oatmeal or cereal. Check out this post for breakfast topping ideas!

This is a great breakfast for batch cooking! Make a big pot of quinoa at the beginning of the week and portion it into serving size containers or baggies for an easy grab-and-go, no cook breakfast for travel or busy weekdays.

Breakfast Quinoa

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Grain Serving
  • 1 Protein Serving
  • 1 Fruit Serving

Ingredients

Grain Serving

  • 4 oz cooked quinoa

Protein Serving Options (MIX & MATCH!)

  • 1/2 oz hemp, flax, or chia seeds (1/4 protein)
  • 4 oz plant-based milk or yogurt (1/2 protein)
  • 1/2 oz nuts or nut butter (1/4 protein)
  • 1 oz nuts or nut butter (1/2 protein)

Fruit Serving

  • 6 oz breakfast fruit (check out this post for ideas)

Condiments & Spices

  • Pinch of cinnamon, vanilla, cardamom, be creative!

Maintenance Modifications

  • Grain Additions: Increase the amount of quinoa to 6 oz.
  • Protein Additions: Increase quantity of milk or yogurt to 6 oz and increase nuts & seeds & nut butter to 2.5 oz combined.
  • Fat Additions: Increase nuts or nut butter.

Directions

  1. Cook quinoa according to package directions.
  2. Drain and rinse quinoa. Enjoy it hot or cold.
  3. Add toppings and fruit before serving.

Note – the photo at the top of this post is my maintenance portion, I split my breakfast into two bowls and had BOTH of these for my maintenance breakfast! We get a lot of breakfast on maintenance, it’s awesome!!

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9 Comments

  1. Hi Katie…I have a question (not related to this recipe)… I’ve been checking out recipes tonite to find something new for the weekend. I have found some good things and several have included homemade dressings that look good. Yet, some include honey or some sweetener. I’m just wondering if you have a way of considering the amount of something like honey would be “OK.” I know that one possible answer is that honey should never be used. I guess my question is about how could you figure out if a sweetener in something like a dressing would be third or lower on the ingredient list. Is it measured by weight? standard measure? I’d be curious about your thoughts on this…and completely understand that the decision to use or not use a sweetener of any kind is mine alone!

    On Fri, Sep 15, 2017 at 7:10 PM, Katie’s Bright Kitchen wrote:

    > Katie Gates posted: ” This is a nice change from breakfast oats, and is > delicious with any of the accompaniments you would usually use with oatmeal > or cereal. Check out this post for breakfast topping ideas! This is a great > breakfast for batch cooking! Make a big pot of qui” >

     
    • Good question Holly, I just always leave it out. My taste buds have adjusted and I don’t even want or like the sweetness anymore. Sometimes I’ll use a little fresh squeezed orange juice (the way you’d use a lemon or lime). I don’t know how the “below the third ingredient” translates to home cooking, I have kind of figured out my own sweetness threshold over time through eating out at restaurants and such. I can tell if something is too sweet for me just from a little taste, but I’m a 7 on the susceptibility scale and can get away with a little bit of sweetness in things from time to time. I think it’s one of those “know thyself” things. You’ve got to find your own boundary with it. Only you know if it “lights up” your brain or triggers you. Best of luck. <3

       
  2. Innovative!

     
  3. Your recipes and ideas are great! Thank you. One question….I’m a little confused about liquid ounces verses cup size. For example, in this recipe is 4 oz quinoa the weight or does it mean 1/2 cup? And how does that work with oatmeal….does 1 oz dry oatmeal make 1/2 cup cooked or weigh 4 oz? In other words…..when do we weigh and when do we measure?

     
    • Hi Sally, we weigh with a digital food scale, so it’s weight. Not fluid oz. So you’d weigh out 4 oz quinoa after cooking a batch. You can either weigh oatmeal dry (1 oz) or cooked (4 oz) but it’s the same amount of food. I never use cups or fluid oz. Just my trusty digital food scale.

       
  4. Hi Kate
    Does your cookbook have a lot of vegan meals in it.
    Thank you
    Darlene

     
  5. Sister Gabrielle

    this looks amazing!!! I’m on my 3rd day of BLE and have been eating plain oatmeal with fruit and yogurt so I’m excited by all your yummy recipes!!!!

     
  6. Pingback: Breakfast Tarts w/ Quinoa Crust (V) – Katie's Bright Kitchen

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