Quinoa with berries

Quinoa Breakfast Bowl

Quinoa Breakfast Bowl with Berries

Gluten-free, Dairy-free, Nut-free & Soy-free

Quinoa with berries

 Move over Wheaties – Quinoa is THE breakfast of champions!

Want to start your day with an excellent protein-filled breakfast? Quinoa is an excellent source of protein. Topped with extra coconut milk and berries and this bowl is hearty and satisfying.

This also stores nicely in the refrigerator for a few days. I make a big batch at the beginning of the week and have an instant breakfast for a few days.

Chef Walt gives this hearty breakfast a thumbs up!

Servings: 2-4 bowls


1 cup Quinoa (uncooked)

2 ½ cups coconut milk, vanilla unsweetened

2 tablespoons Pure Maple Syrup

1 teaspoon cinnamon (more to taste)

1 Vanilla bean (or 1 teaspoon Pure Vanilla) – optional

Ripe Strawberries, Blueberries and Blackberries, washed and trimmed


Combine quinoa, coconut milk, maple syrup, cinnamon and vanilla bean into a medium sauce pan. Bring to a boil, stir, cover and reduce heat to simmer for 10-15 minutes. Stir occasionally to prevent quinoa from sticking to pot. If you used a whole vanilla bean, remove before serving.

When cooked scoop desired serving into a bowl, add more coconut milk if all the liquid has been absorbed and top with berries (or your favorite fruit.)


Nutritional Benefits:


Quinoa is actually a seed, not a grain, which makes it gluten free. Botanically it’s a relative of spinach, beets and chard.

Protein-rich it has all nine essential amino acids. Contains a high amount of fiber. Contains essential minerals: magnesium, phosphorus and potassium.

Coconut Milk:

Coconuts contain a significant amount of fat, but the good kind that our bodies need. Coconuts contain medium chain fatty acids which the body can absorb better. They also contain lauric acid, which in the body gets converted to a highly beneficial compound called monolaurin, containing: antibacterial, antiviral and antifungal properties. This is one of Mother Nature’s finest foods!


Cinnamon is a great spice that’s receiving lots of attention because of the many health benefits associated with it. Numerous studies indicate cinnamon is beneficial for circulatory, digestive issues and some neurological disorders as well as helping to fight the common cold and influenza!

Maple Syrup:

Use real maple syrup, not the imitation pancake syrup, to reap nutritional benefits. Maple syrup is a very good source of the trace mineral manganese which is an essential cofactor in a number of enzymes used for energy production and antioxidant defenses. It’s also a good source of zinc. So while it’s a sweetener, it’s one of the most beneficial real sweeteners that I use regularly.


Blueberries are awesome! Although they are a good source of vitamin C and fiber, the real claim to fame for blueberries are the flavonoids they contain. One particular flavonoid, anthocyanidins, is an exceptional antioxidant that researchers claim can protect the brain from oxidative stress and may help protect against Alzheimer’s.


Blackberries contain a good amount of calcium, magnesium, iron and other minerals, as well as Vitamins A & C. Yet, similar to blueberries, blackberries also contain flavonoids.


Strawberries are an excellent source of vitamin C and K, fiber, and flavonoids. Flavonoids are an amazing group of plant pigments that offer a high amount of antioxidant activity. Similar to the blueberry it contains one particular flavonoid, anthocyanidins, that is an exceptional antioxidant that researchers claim can protect the brain from oxidative stress and may help protect against Alzheimer’s.


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