Quinoa Cereal for Breakfast

Quinoa is one of my favorite grains! 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 always helpful for those avoiding wheat/ gluten products. I love adding quinoa to salads or having it as a side for dinner but I’ve experimented with having it for breakfast as well. I’ve made hot quinoa flakes, overnight quinoa, quinoa flake bakes and quinoa parfaits in the past and more recently I’ve been trying my hand at cold quinoa cereals.

I started off with a quinoa berry cereal with cooked and chilled quinoa. This recipe works out great for me because I usually make a big batch of quiona every Sunday and keep it in the fridge for meals during the week. You could make the quinoa in the morning and serve it warm as well, but it’s more like cereal if it’s cooked ahead of time and stored in the fridge.

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Cold Quinoa Berry Cereal

I used a mix of red and white quinoa for the bowl in the photo, but feel free to use any variety of quinoa you like. And you’ll notice the blueberries turned my almond milk blue – quite a patriotic breakfast.


  • 1/2 quinoa, cooked and chilled **
  • 1/2 cup blueberries (or berries of choice)
  • 1-1/2 cup unsweetened vanilla almond milk (or milk of choice)
  • 1/2-1 Tablespoon nut butter of choice


  1. Place quinoa and blueberries in a bowl, cover with almond milk and top with nut butter. Enjoy!

This cereal is really good but sometimes I want the crunch factor of regular cereal. This lead me to experiment with making a toasted quinoa cereal last weekend. I used Kath’s recipe for Crunchy Buckwheat Granola as a guide but added a little quinoa to the mix and changed some of the measurements.

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Quinoa Buckwheat Cereal

Adapted from Kath’s Crunchy BuckWheat Granola

This toasted cereal is not overly sweet but extra crunchy from the buckwheat and quinoa. You can use it as you would any cereal and eat it by the handful (my favorite method), serve it plain with milk or use it as a topping for things like oatmeal, yogurt, etc.


  • 1 cup raw buckwheat (buckwheat groats)
  • 1 cup quinoa, cooked **
  • 1/2 cup old fashioned oats
  • 3 Tablespoons maple syrup
  • 3 Tablespoons coconut oil, liquid (or other oil)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup raisins


  1. Preheat oven to 325Β°.
  2. In a large bowl combine buckwheat, quinoa and oats.
  3. In a small bowl combine maple syrup, oil, vanilla and cinnamon.
  4. Pour maple syrup/oil mixture over the grain mixture and stir well, making sure all pieces are covered.
  5. Spread cereal mixture onto a baking sheet lined with parchment paper (for easy clean up).
  6. Bake for 40-45 minutes. Color should be golden brown.
  7. Remove from oven and stir in raisins.
  8. Let cereal cool before placing into a covered container for storage.
** Since both of these recipes call for cooked quinoa, I’ll share how to cook it as well. See below.

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How to Cook Quinoa

There are many different methods, but this is the one I like best.

  1. Rinse and drain quinoa before cooking if your quinoa hasn’t been pre-rinsed. (It will say pre-rinsed on the package if it has been.)
  2. Place 1 part quinoa to 2 parts water into a saucepan. For instance 1/2 cup quinoa would require 1 cup of water.
  3. Bring quinoa and water to a boil, cover, reduce to simmer and cook for 10 minutes.
  4. Turn off the heat, keeping the saucepan covered and on the burner for another 4 to 7 minutes.
  5. Fluff quinoa gently with a fork and serve (or store for later use).

I hope these recipes give you some ideas for including quinoa into your morning routine. Let me know what you think if you try either of them. πŸ™‚ Have a lovely Thursday. Woo-hoo – it’s almost the weekend.

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  1. This sound great! I’ve been wanting to add quinoa flakes to my toasted muesli recipe, but they are really quite expensive to source where I live now. I hadn’t thought of adding pre-cooked quinoa. Does it mean the muesli needs to be kept in the fridge though? I usually make a big batch every fortnight or so and it lives in a huge jar on our kitchen counter.

  2. We mix a hot Quinoa Cereal Mix/Brn Rice (Earth’s Best) with more Quinoa, and put Pumpkin Spice on it, for a HOT Gluten Free Cream of Quinoa Sunday Breakfast, and is it delicious. Pumpkin Spice is such an inviting flavor to start the day with. Yummy.

    • Yes, you can definitely toast quinoa flakes! In the oven or in a non-stick skillet. For the skillet method, place them in a dry skillet over medium heat stirring constantly until they are golden in color, about 3-4 minutes.

  3. Whenever I throw a tablespoon of Quinoa seeds into something, i also always throw a tablespoon of chia seeds as well. Full up your tummy and fools it into thinking it does not need food for a few hours

  4. I’m having a hard time finding buckwheat groats – any idea where would be a good place to find them? Should I try a “natural foods” store?

  5. I made your quinoa buckwheat granola last night and had it for breakfast this morning, having never had buckwheat before! I’d also never had quinoa for breakfast. This recipe is going to be an absolute staple in my house! I am always looking for good breakfast ideas and it was SO good!

    Thank you for much for your creative ideas for quinoa!

  6. Love the idea. Something I wouldn’t necessarily thought of. First time on your blog. I like it a lot. Congrats on the following. Will be checking in often.

  7. I need to shake my cooking routine up a little by doing more with quinoa…I call myself the “Oatmeal Doctor” with all the oatmeal creations I make, but I feel like there’s probably a whole new world out there as far as breakfast goes. Maybe I’ll have to do a little more experimenting myself! πŸ˜‰

  8. I did a juice cleanse last year and the first two days were rough but around day 3 or 4 I felt great. The main benefit for me was an unexpected one: I became more in tune with my body and became better at distinguishing between hunger and cravings. Some people don’t have a problem with that but I did. When juice is the only food option, you can pretty easily decide if you are hungry or just wanting a piece of chocolate or a baked potato.

    As for the detoxifying effects? I already eat a pretty healthy diet and I saw no evidence of detoxing or cleaning out my digestive system, while some of my friends, who hit up the drive-thru more often than I, did experience the signs of detoxification. Also, while this wasn’t my goal, I did lose weight and have kept it off, for what it’s worth.

    I had a good experience overall, but when I weigh the costs and benefits, I won’t do a juice cleanse again. I just love chewing too much.

  9. This sounds so good! I love quinoa, and I love buckwheat! I bet it would be a good topping … like as granola, or just with milk! Love this!

  10. I keep saying I need to try quinoa for breakfast but I have yet to take the plunge! These recipes are so creative! I haven’t ever tried buckwheat either. These options look like a great place to start! Love your recipes πŸ™‚

  11. A friend recently started a juice cleanse and I was (still am) skeptical. I think it depends on the person, but for me, I prefer to actually eat/chew on something. A meal replacement smoothie is nice now-and-then but I have a hard time convincing myself that I am getting everything my body needs from a juice. Great article, thanks for sharing!

  12. This sounds delicious Brittany! I’m always looking for new cereal ideas. I still haven’t made quinoa for my morning meals yet but I think that should change!

  13. I’ve been seeing a lot of posts about quinoa breakfasts lately. I just recently fell in love with quinoa, but the idea of it being in something sweet seems so strange to me! I can’t even imagine what it will taste like, but of course I just haaavvee to try it πŸ˜‰

      • I have yet to try savory oatmeal either, but I will definitely try that at some point too. I’m making a big batch of quinoa tonight, so I’ll probably have it for breakfast tomorrow!

  14. Thanks for sharing! I just had quinoa blueberry cereal for breakfast yesterday…I made it on the stovetop with chia seeds so it was the warm version…so delicious!! I am excited to try your variation!

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