Have quinoa for breakfast with this easy cinnamon quinoa breakfast bowl. It’s vegan, gluten-free and the quinoa packs in a good amount of protein.
I love adding quinoa to savory dishes (this Greek quinoa salad is one of my faves), but lately I’ve been experimenting with having it for breakfast as well. In the past I’ve made a quinoa parfait and this fruity quinoa, but more recently I’ve been trying my hand at making quinoa as a hot breakfast option to replace my go-to bowl of oatmeal.
Quinoa for Breakfast
Today I whipped up this cinnamon raisin quinoa breakfast bowl and it turned out to be quite delicious — almost as good as a cinnamon raisin oatmeal cookie… almost.
And this quinoa breakfast recipe is the perfect way to switch up your normal routine of having oatmeal, overnight oats or cold cereal for breakfast. Plus, it gives you an added boost of protein to get through your morning! I hope you love this breakfast recipe as much as I do.
Is Quinoa Better Than Oatmeal?
If you’ve been reading EBF for a while, you already know that quinoa is one of my favorite grains (even though it’s actually a seed, I think of it as a grain). Not only is it high in protein, but the protein that it supplies is complete, meaning it includes all nine essential amino acids. Plus, it’s gluten free, which is perfect for those avoiding wheat and gluten.
I wouldn’t necessarily say it’s “better” than oatmeal because I think both grains are great! If I *had* to tell you what to eat, I’d tell you to eat a healthy mix of both.
Ingredients in This Quinoa Breakfast Bowl
milk – I prefer unsweetened almond milk, but coconut milk or oat milk would also be delicious. Regular cow’s milk works too.
quinoa – dry, uncooked quinoa that has been rinsed.
cinnamon and vanilla – to amp up the flavor!
chia seeds – ground flaxseed works great too.
raisins – I like the cinnamon raisin combo, but any dried fruit will work.
nut butter – either almond or peanut butter is delicious, but if you can’t do nuts sunflower seed butter works too
How to Make a Healthy Quinoa Breakfast
Rinse quinoa: First things first, always make sure you rinse your quinoa before cooking. Most store-bought quinoa will have a coating that needs to be rinsed off… or you’ll be left with a bitter breakfast. No thanks!
Cook quinoa: Place your milk and quinoa in a small saucepan and bring to a boil. Add in the cinnamon and vanilla, stir to combine. Reduce to a simmer and cook for 15 minutes or until all liquid is absorbed. Don’t set it and forget it! I’ve found, this dish has the tendency to boil over so keep your eye on the pot and stir often.
Add toppings: When all of the liquid is absorbed, place a portion of the cooked quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins and nut butter. Feel free to customize the toppings! This breakfast bowl would also be delicious with fresh fruit, hemp seeds, shredded coconut, toasted pecans… the options are endless.
If you make this cinnamon quinoa breakfast, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
Have quinoa for breakfast with this easy cinnamon quinoa breakfast bowl. It’s vegan, gluten-free and the quinoa packs in a good amount of protein.
Ingredients
1 cup unsweetened vanilla almond milk
1/2 cup uncooked quinoa
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 Tablespoon chia seeds (or ground flaxseed)
2 Tablespoons raisins
1 Tablespoon peanut or almond butter
maple syrup + banana slices for topping (optional)
Instructions
Rinse quinoa: Rinse quinoa and drain.
Cook quinoa: Place milk and rinsed quinoa into a small saucepan and bring to a boil.
Combine ingredients: Add cinnamon and vanilla.
Reduce heat: Reduce to a simmer and cook about 15 minutes, or until all liquid is absorbed. Watch the pot carefully and stir often because it has a tendency to want to boil over.
Add toppings and serve: When ready to eat, place a portion of the quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins and nut butter.
Notes
Milk: I prefer unsweetened almond milk, but coconut milk or oat milk would also be delicious. Regular cow’s milk works too.
Chia seeds: Ground flaxseed works great too.
Raisins: I like the cinnamon raisin combo, but any dried fruit will work.
Nut butter: either almond or peanut butter is delicious, but if you can’t do nuts sunflower seed butter works too
Category:Breakfast
Method:Stove Top
Cuisine:American
Nutrition
Serving Size:1/2 recipe without toppings
Calories:170
Sugar:6g
Sodium:95mg
Fat:7g
Saturated Fat:1g
Unsaturated Fat:4g
Trans Fat:0g
Carbohydrates:23g
Fiber:5g
Protein:4g
Cholesterol:0mg
Keywords: breakfast quinoa
This post may include affiliate links. Thank you for your support.
I’m a big fan of quinoa for dinner. First time I’ve made it for breakfast. It’s delicious 🤯 I love oatmeal as well but the quinoa is lighter to me. Definitely making this more often!
The only thing I didn’t have on hand were raisins, but it didn’t matter. This recipe was a flavorful way to start my morning. Oatmeal can get so repetitive, glad I stepped out of my routine!
Ahh yay, so glad this breakfast bowl was a hit, Melanie! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
I really liked this breakfast recipe! I didn’t put banana slices and raisins in mine. Instead I replaced them with fresh blueberries and it tasted great. It makes this quinoa bowl less caloric and less sugary. I had to add more almond milk while the quinoa was cooking because it wasn’t cooked all through yet and there was no more liquid in the pan. But, overall it’s an excellent breakfast bowl! 🙂
Ahh yay! I’m so glad you enjoyed this quinoa bowl for breakfast, Erica! Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!
Hey Emily – I’m so glad you enjoyed this quinoa bowl. Thanks so much for trying it and for coming back to leave a comment + star rating. I really appreciate it!
This looks really good to me. But…I’m wondering if you could use already cooked quinoa in this recipe. I have some leftover quinoa from another dish I made a couple of days ago.
Hey Becky – Yes, that would work just fine but you’ll probably need less liquid since the uncooked quinoa won’t be absorbing it. And you’ll want to use more quinoa because 1/2 cup uncooked quinoa is about 1 1/2 cups cooked.
Love the inspirig recipes. Thank you. I need to try to get more protein into my diet as my hair is falling out and I’m off meat and have been for a few months now. Thanks
I am wondering what a “good amount of protein is”. My nutritionist indicated that I need to get at lease 25 – 30 grams of protein at each meal. Your nutrution facts indicate this has 4 grams of protein. That does not seem like a “good amount” to me. Its not high protein in the least.
Thanks for the recipe. I substituted the vanilla almond milk with the Almond Breeze Original, compensated the vanilla with an extra 1/2 teaspoon of vanilla while cooking, added raisins to the mixture 5 minutes before it was finished cooking, and I topped with agave instead of maple syrup; I used what I had on hand, and I loved it! I will definitely make it again using your exact recipe though.
There are other breakfast recipes that I’ve tried, one of which is my favorite; it’s here: http://allrecipes.com/recipe/mediterranean-breakfast-quinoa/detail.aspx. I usually cut back a little on the honey, and I’ve substituted the honey with agave. Either way, this breakfast is delish!
I have this in my rice cooker right now! Sadly, the reason I was looking for breakfast recipes is because I ran out of almond milk though, so I had to use regular milk. Sometimes I make breakfast rice with almond milk, too. 🙂 Really tasty, but you have to get up reeeeally early if you want to use brown rice. 😉
Made this this morning. Wasn’t sure how I would like it as I cannot abide oatmeal but I was very pleasantly surprised. Will definitely be making it again most mornings and look forward to it 🙂
I just made this recipe with a few swaps– pumpkin pie spice instead of cinnamon, craisins instead of raisins, added a teeny pinch of salt with my quinoa and sesame seed butter instead of almond. It turned out soooo tasty! This was my very first time making a quinoa breakfast bowl. Thank you so much!
I just had oatmeal for breakfast (which is actually odd for me… I think I had been over a year since I’d done that) and now I’m like, why didn’t Starbucks have quinoa?! 😉
I love breakfast quinoa, but I’ve never had it warm. I always eat it with greek yogurt and fresh berries….mmm….this does look fabulous though. I’ve been needing some new breakfast ideas.
subscribe
Leave a Comment
I fixed this for breakfast. It was delicious.
So glad you loved this, Alice! 🙂
Can this be served cold?
Totally!
I’m a big fan of quinoa for dinner. First time I’ve made it for breakfast. It’s delicious 🤯 I love oatmeal as well but the quinoa is lighter to me. Definitely making this more often!
★★★★★
Woo! So glad you enjoyed this recipe, Kathy. Thanks for making it and for coming back to leave a review. I so appreciate it!
This is a great option for breakfast! I am burnt out on oatmeal so i love this alternative. 🙂 thank you!
★★★★★
I’m glad you enjoyed this breakfast bowl! Thanks for the review, Stacy. I so appreciate it!
The only thing I didn’t have on hand were raisins, but it didn’t matter. This recipe was a flavorful way to start my morning. Oatmeal can get so repetitive, glad I stepped out of my routine!
★★★★★
Ahh yay, so glad this breakfast bowl was a hit, Melanie! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
I really liked this breakfast recipe! I didn’t put banana slices and raisins in mine. Instead I replaced them with fresh blueberries and it tasted great. It makes this quinoa bowl less caloric and less sugary. I had to add more almond milk while the quinoa was cooking because it wasn’t cooked all through yet and there was no more liquid in the pan. But, overall it’s an excellent breakfast bowl! 🙂
★★★★
Loved this as a switch up to oats for breakfast and it kept me totally satisfied until lunch!! And can you ever go wrong with nut butter + banana?!
★★★★★
Ahh yay! I’m so glad you enjoyed this quinoa bowl for breakfast, Erica! Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!
I tried it, and loved it!! I didn’t have raisins so I used a fig spread, really yummy!~
★★★★★
Hey Emily – I’m so glad you enjoyed this quinoa bowl. Thanks so much for trying it and for coming back to leave a comment + star rating. I really appreciate it!
This looks really good to me. But…I’m wondering if you could use already cooked quinoa in this recipe. I have some leftover quinoa from another dish I made a couple of days ago.
Hey Becky – Yes, that would work just fine but you’ll probably need less liquid since the uncooked quinoa won’t be absorbing it. And you’ll want to use more quinoa because 1/2 cup uncooked quinoa is about 1 1/2 cups cooked.
Love the inspirig recipes. Thank you. I need to try to get more protein into my diet as my hair is falling out and I’m off meat and have been for a few months now. Thanks
★★★★★
I am wondering what a “good amount of protein is”. My nutritionist indicated that I need to get at lease 25 – 30 grams of protein at each meal. Your nutrution facts indicate this has 4 grams of protein. That does not seem like a “good amount” to me. Its not high protein in the least.
Don’t have to be snarky just because this recipe doesn’t fit your personal nutritional needs.
Hi! This looks great! How long will this stay fresh in the fridge if I wanted to make some to reheat in the mornings ? Thanks !!
Hi Shaina,
I’d say 2-3 days. Enjoy!
Thanks for the recipe. I substituted the vanilla almond milk with the Almond Breeze Original, compensated the vanilla with an extra 1/2 teaspoon of vanilla while cooking, added raisins to the mixture 5 minutes before it was finished cooking, and I topped with agave instead of maple syrup; I used what I had on hand, and I loved it! I will definitely make it again using your exact recipe though.
There are other breakfast recipes that I’ve tried, one of which is my favorite; it’s here: http://allrecipes.com/recipe/mediterranean-breakfast-quinoa/detail.aspx. I usually cut back a little on the honey, and I’ve substituted the honey with agave. Either way, this breakfast is delish!
★★★★★
Hi, when you say vanilla do you mean vanilla extract? Thanks 🙂
Yes. 🙂
Thank you 🙂
I have this in my rice cooker right now! Sadly, the reason I was looking for breakfast recipes is because I ran out of almond milk though, so I had to use regular milk. Sometimes I make breakfast rice with almond milk, too. 🙂 Really tasty, but you have to get up reeeeally early if you want to use brown rice. 😉
I prefer to puree my cooked quinoa porridge so it becomes something like cream of wheat. I think it helps make the nutrition more accessible too.
Made this this morning. Wasn’t sure how I would like it as I cannot abide oatmeal but I was very pleasantly surprised. Will definitely be making it again most mornings and look forward to it 🙂
What a great idea! can’t wait to try this! I am a vegan and am always looking for ways to add protein to my breakfast!!
I just made this recipe with a few swaps– pumpkin pie spice instead of cinnamon, craisins instead of raisins, added a teeny pinch of salt with my quinoa and sesame seed butter instead of almond. It turned out soooo tasty! This was my very first time making a quinoa breakfast bowl. Thank you so much!
I will def,give a try.love quinoa,raisin and cinnamon.Thank!
I love your idea. This is the best reason to go shopping and buy these ingredients to make your wonderful dish. Thank you!
I just had oatmeal for breakfast (which is actually odd for me… I think I had been over a year since I’d done that) and now I’m like, why didn’t Starbucks have quinoa?! 😉
I dont like quinoa so much, but now I will try again!
I love breakfast quinoa, but I’ve never had it warm. I always eat it with greek yogurt and fresh berries….mmm….this does look fabulous though. I’ve been needing some new breakfast ideas.
★★★★★
I would like a second breakfast of this please! great recipe Brittany!
Come on over!