Summer Quinoa Breakfast Bowls Recipe

Welcome the day with a nutritious and delicious Summer Quinoa Breakfast Bowls recipe. This meal is packed with proteins from quinoa, the sweetness of summer fruits, and a touch of local honey. It's a healthy, filling, and easy-to-make dish that's perfect for those busy mornings.

Summer Quinoa Breakfast Bowls Recipe
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Photos of Summer Quinoa Breakfast Bowls Recipe

Most of these ingredients are likely already in your kitchen. Quinoa, a super grain, may not be a pantry staple for everyone but it's readily available in most supermarkets in the grains section. Peaches, raspberries and blueberries can be found in the produce aisle or your local farmer's market. Choose ripe but firm fruits for the best flavor. Local honey is a healthier sweetener option and can usually be found in the organic aisle.

Ingredients for Summer Quinoa Breakfast Bowls

peach: Juicy and sweet, peaches add a fresh summer flavor to the bowl.

quinoa: A great source of protein and fiber, quinoa makes the bowl filling and nutritious.

almond milk: Adds a creamy texture to the quinoa and a subtle nutty flavor.

vanilla extract: Gives the quinoa a nice aroma and enhances the overall flavor of the dish.

brown sugar: Adds a hint of sweetness to balance the flavors.

raspberries: These delicious berries add a tangy taste and a pop of color.

blueberries: Known for their antioxidants, blueberries give a nice sweet-tart contrast.

local honey: Drizzled on top for added sweetness and to bring all the flavors together.

One reader, Bentlee Knight says:

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This summer quinoa breakfast bowl recipe is a game-changer! The combination of fresh peaches, juicy berries, and warm almond milk over fluffy quinoa is simply divine. It's a delightful and nutritious way to start the day. I love how it's both satisfying and refreshing. Highly recommend!

Bentlee Knight

Techniques Required for Making Summer Quinoa Breakfast Bowls

How to cook quinoa: Quinoa should be rinsed under cold water to remove its natural coating, which can make it taste bitter or soapy. Use a fine mesh strainer and rinse the quinoa for a few minutes. Then, combine the quinoa with almond milk, vanilla, and brown sugar in a saucepan and bring it to a boil. Lower the heat, cover, and let it simmer for 15-20 minutes until the quinoa is fluffy.

How to grill peaches: Preheat a grill pan over medium-high heat and lightly spray it with oil. Cut the peaches in half and remove the pits. Place the peaches cut side down on the grill pan and cook for 2-3 minutes, or until grill marks appear and the peaches are slightly softened. This will enhance their natural sweetness and add a smoky flavor to the dish.

How to assemble the breakfast bowls: Divide the cooked quinoa between two bowls and pour in the warmed almond milk. Arrange the grilled peaches, raspberries, and blueberries on top of the quinoa. Finally, drizzle each bowl with a teaspoon of honey to add a touch of sweetness and flavor.

How To Make Summer Quinoa Breakfast Bowls

Trade your cereals with this easy, protein-rich breakfast! These quinoa bowls are served with peaches, berries, almond milk, and honey.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Serves:

Ingredients

  • 1peach,small, sliced
  • cupquinoa,uncooked, rinsed well
  • ¾cupalmond milk,plus ¾ cup
  • ½tspvanilla extract
  • 2tspbrown sugar,or sweetener of choice
  • 12raspberries
  • 14blueberries
  • 2tsplocal honey

Instructions

  1. In a saucepan, cook combined quinoa and ⅔ cup almond milk, vanilla, and brown sugar. Cook on medium heat and bring to boil for 5 minutes.

  2. Lower the heat to low and cover. Cook for 15 to 20 minutes, or until easily fluffs with a fork.

  3. Meanwhile, heat a grill pan and spray with oil.

  4. Grill the peaches for 2 to 3 minutes to bring out their sweetness. Set aside.

  5. Warm the remaining almond milk.

  6. Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.

  7. Top with peaches, raspberries, and blueberries and drizzle each with 1 teaspoon of honey.

Nutrition

  • Calories: 194.88kcal
  • Fat: 3.01g
  • Saturated Fat: 0.53g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 3.13g
  • Polyunsaturated Fat: 2.08g
  • Carbohydrates: 38.16g
  • Fiber: 4.64g
  • Sugar: 16.72g
  • Protein: 5.46g
  • Sodium: 66.74mg
  • Calcium: 201.66mg
  • Potassium: 399.09mg
  • Iron: 1.96mg
  • Vitamin A: 13.05µg
  • Vitamin C: 9.00mg

Key Technique for Perfecting Summer Quinoa Breakfast Bowls

To enhance the flavor of your quinoa, try toasting it in a dry skillet before cooking. This will give it a nuttier taste and also help it to absorb the almond milk better during the cooking process.

Time-Saving Tips for Preparing Summer Quinoa Breakfast Bowls

Prep ahead: Prepare the quinoa and grilled peaches the night before and store them in the refrigerator. This will save time in the morning.

Batch cooking: Cook a larger batch of quinoa and store the extra in the fridge or freezer for future use in other recipes.

Efficient multitasking: While the quinoa is cooking, you can grill the peaches and warm the almond milk simultaneously to save time.

Organized setup: Lay out all the ingredients and cooking tools you need before you start cooking to streamline the process.

Quick assembly: Consider assembling the breakfast bowls in advance and refrigerating them, so they are ready to enjoy in the morning.

Substitute Ingredients For Summer Quinoa Breakfast Bowls Recipe

  • quinoa - Substitute with millet: Millet has a similar nutty flavor and fluffy texture, making it a great alternative to quinoa in this recipe.

  • almond milk - Substitute with coconut milk: Coconut milk adds a rich and creamy texture, with a hint of tropical flavor, which complements the fruits and honey in the recipe.

  • brown sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and depth of flavor, enhancing the overall taste of the breakfast bowl.

  • raspberries - Substitute with strawberries: Strawberries offer a similar tartness and juiciness, adding a refreshing element to the breakfast bowl.

  • blueberries - Substitute with blackberries: Blackberries provide a slightly tart and sweet flavor, adding a different dimension to the fruit combination in the breakfast bowl.

  • local honey - Substitute with agave nectar: Agave nectar offers a similar sweetness and viscosity, making it a suitable replacement for honey in the recipe.

Essential Tools for Making Summer Quinoa Breakfast Bowls

  • Saucepan: A saucepan is a deep cooking pan with a handle, used for cooking food on the stovetop. It is ideal for cooking grains, making sauces, and boiling liquids.
  • Grill pan: A grill pan is a stovetop pan with raised ridges, designed to mimic the grill's cooking effect. It is perfect for grilling fruits, vegetables, and meats indoors.
  • Fork: A fork is a kitchen utensil with several tines used for picking up and eating food. It is also used for fluffing and serving cooked quinoa.
  • Oil spray: An oil spray is used to lightly coat pans and grills to prevent food from sticking during cooking. It helps in achieving a crispy texture and even browning.
  • Measuring cups: Measuring cups are essential for accurately measuring ingredients, such as quinoa, almond milk, and brown sugar, to ensure the right balance of flavors and textures in the dish.
  • Grater: A grater is a kitchen tool used to grate or shred ingredients like cheese, fruits, or vegetables. It can be used to grate fresh nutmeg or citrus zest to enhance the flavor of the breakfast bowls.
  • Knife: A knife is a versatile kitchen tool used for slicing, chopping, and cutting ingredients, such as peaches and other fruits, with precision and ease.
  • Cutting board: A cutting board provides a stable surface for cutting and preparing ingredients, protecting countertops and ensuring a clean and organized cooking process.
  • Spatula: A spatula is a kitchen tool with a broad, flat, flexible blade, used for lifting and flipping food items, such as grilled peaches, without damaging their shape or texture.
  • Measuring spoons: Measuring spoons are used to measure small amounts of ingredients, such as vanilla extract and honey, with precision, ensuring the right balance of flavors in the breakfast bowls.

Storing and Freezing Summer Quinoa Breakfast Bowls

  • Let the quinoa breakfast bowls cool completely before storing or freezing.
  • To store in the refrigerator, transfer the cooled bowls to an airtight container and keep them refrigerated for up to 3-4 days.
  • When ready to eat, reheat the bowls in the microwave or on the stovetop, adding a splash of almond milk if needed to restore moisture.
  • To freeze, follow these steps:
    • Divide the cooled quinoa mixture into individual portions and place them in freezer-safe containers or resealable bags.
    • Freeze the peaches, raspberries, and blueberries separately on a lined baking sheet until solid, then transfer them to freezer bags.
    • Label the containers or bags with the date and contents.
    • Freeze for up to 2-3 months.
  • To reheat frozen quinoa breakfast bowls:
    • Thaw the quinoa mixture and frozen fruits overnight in the refrigerator.
    • Reheat the quinoa mixture in the microwave or on the stovetop, stirring occasionally and adding a bit of almond milk if needed.
    • Top the warm quinoa with the thawed fruits and a drizzle of honey before serving.

How To Reheat Leftover Summer Quinoa Breakfast Bowls

  • Stovetop method: place the leftover quinoa breakfast bowl in a saucepan over medium-low heat. add a splash of almond milk to help rehydrate the quinoa and prevent it from sticking to the pan. stir gently until the quinoa is heated through and the fruits are warm. if the peaches were grilled, you can reheat them separately on a grill pan or in the oven to maintain their texture.

  • Microwave method: transfer the leftover quinoa breakfast bowl to a microwave-safe dish. add a small amount of almond milk to help rehydrate the quinoa. cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. microwave on high for 1-2 minutes, stirring halfway through, until the quinoa and fruits are heated through.

  • Oven method: preheat the oven to 350°f (175°c). place the leftover quinoa breakfast bowl in an oven-safe dish and add a small amount of almond milk to prevent the quinoa from drying out. cover the dish with foil and bake for 10-15 minutes, or until the quinoa and fruits are heated through. if the peaches were grilled, you can reheat them separately on a grill pan or in the oven to maintain their texture.

  • Cold serve: if you prefer, you can also enjoy the leftover summer quinoa breakfast bowl cold, straight from the refrigerator. the chilled quinoa and fruits can be refreshing on a hot summer day. if desired, add a splash of fresh almond milk and a drizzle of honey to enhance the flavors before serving.

Interesting Facts About Quinoa

Quinoa is a complete protein, containing all nine essential amino acids, making it a great choice for a nutritious breakfast. It also provides a good amount of fiber, vitamins, and minerals, making it a healthy and filling option to start your day.

Is Making Summer Quinoa Breakfast Bowls at Home Cost-Effective?

The cost-effectiveness of this summer quinoa breakfast bowls recipe is quite high. Quinoa is a budget-friendly and nutritious grain, and the addition of fresh fruits and almond milk provides a healthy and affordable breakfast option. The approximate cost for a household of 4 people would be around $10. The versatility of this recipe allows for variations based on seasonal fruits and personal preferences, making it a practical and cost-effective choice for a household. Overall, I would rate this recipe an 8 for its nutritional value, affordability, and delicious flavors.

Are Summer Quinoa Breakfast Bowls Healthy?

The summer quinoa breakfast bowls recipe is a nutritious and wholesome way to start your day. Quinoa is a protein-rich pseudocereal that provides essential amino acids, fiber, and minerals. The recipe also incorporates fresh fruits like peaches, raspberries, and blueberries, which are excellent sources of antioxidants, vitamins, and dietary fiber. Almond milk is a low-calorie, lactose-free alternative to dairy milk, making this recipe suitable for those with lactose intolerance or following a plant-based diet. The use of natural sweeteners like brown sugar and honey adds a touch of sweetness without relying on refined sugars.

To further enhance the nutritional value of this recipe, consider the following suggestions:

  • Increase the portion of fruits to boost the vitamin, mineral, and fiber content
  • Add a handful of nuts, such as almonds or walnuts, for healthy fats and extra protein
  • Sprinkle some chia seeds or ground flaxseed for a dose of omega-3 fatty acids and additional fiber
  • Experiment with different seasonal fruits to vary the flavor profile and nutrient intake
  • Replace brown sugar with natural sweeteners like maple syrup or date syrup for a less processed option

Editor's Thoughts on Summer Quinoa Breakfast Bowls Recipe

The summer quinoa breakfast bowls recipe is a delightful and nutritious way to start your day. The combination of fluffy quinoa, grilled peaches, and fresh berries creates a harmonious blend of flavors and textures. The use of almond milk and honey adds a touch of sweetness, while the vanilla extract enhances the overall aroma. This recipe not only provides a satisfying breakfast but also showcases the vibrant colors and flavors of summer fruits. It's a perfect balance of wholesome ingredients that will leave you feeling energized and ready to take on the day.

Enhance Your Summer Quinoa Breakfast Bowls Recipe with These Unique Side Dishes:

Grilled Asparagus: Toss asparagus in olive oil, salt, and pepper, then grill until tender and slightly charred for a delicious and healthy side dish.
Roasted Sweet Potatoes: Toss sweet potatoes in olive oil, paprika, and garlic powder, then roast until crispy on the outside and tender on the inside for a flavorful and colorful addition to your meal.
Mixed Berry Salad: Combine fresh strawberries, blackberries, and raspberries with a splash of balsamic vinegar and a sprinkle of feta cheese for a refreshing and tangy side salad.
Lemon Garlic Green Beans: Sauté green beans with minced garlic, lemon juice, and a pinch of red pepper flakes for a zesty and vibrant side dish that pairs perfectly with the quinoa breakfast bowls.
Coconut Chia Pudding: Mix chia seeds with coconut milk and a touch of maple syrup, then let it sit in the fridge overnight for a creamy and indulgent dessert-like side to accompany your breakfast bowls.

Delicious Alternatives to Summer Quinoa Breakfast Bowls

Savory Stuffed Bell Peppers: Create a delicious and colorful dish by stuffing bell peppers with a flavorful mixture of ground meat, rice, and spices, then baking them to perfection.
Mango Coconut Chia Pudding: Indulge in a tropical treat by combining creamy coconut milk with chia seeds and sweet mango chunks to create a refreshing and healthy dessert or snack.
Butternut Squash Soup: Warm up with a comforting bowl of butternut squash soup, made with roasted squash, onions, and a blend of savory spices for a cozy and satisfying meal.
Grilled Pineapple Chicken Skewers: Enjoy a taste of summer with these flavorful chicken skewers, featuring juicy grilled pineapple chunks and a tangy marinade that's perfect for a backyard barbecue or cookout.
Berry Cobbler: Satisfy your sweet tooth with a classic berry cobbler, made with a buttery biscuit topping and a mix of fresh berries for a delightful and comforting dessert.

Appetizer and Dessert Pairings for Summer Quinoa Breakfast Bowls

Appetizers:
Savory Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.
Crispy Zucchini Fritters: Indulge in these crispy zucchini fritters, made with fresh zucchini, herbs, and a hint of parmesan cheese. Served with a side of tangy dipping sauce, these fritters are sure to impress your guests.
Desserts:
Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.
Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying parfait that's perfect for a light and healthy dessert option.

Why trust this Summer Quinoa Breakfast Bowls Recipe:

This recipe offers a delightful combination of fresh peach, quinoa, and vibrant berries, providing a nutritious and flavorful start to the day. The use of almond milk and local honey adds a touch of sweetness and richness, while the grilling of the peaches enhances their natural sweetness. The careful cooking process ensures a fluffy and perfectly cooked quinoa, and the addition of vanilla extract and brown sugar infuses the dish with warm, comforting flavors. Trust in the quality and balance of these ingredients to create a satisfying and wholesome breakfast experience.

Share your experience making these delicious Summer Quinoa Breakfast Bowls and discuss your favorite variations in the Recipe Sharing forum.
FAQ:
What is the best way to cook the quinoa for this recipe?
The best way to cook the quinoa for this recipe is to combine it with almond milk, vanilla extract, and brown sugar in a saucepan. Bring it to a boil for 5 minutes, then lower the heat and let it simmer for 15 to 20 minutes until it's fluffy.
Can I use a different type of fruit if I don't have peaches, raspberries, or blueberries?
Absolutely! You can use any fruit you have on hand. Sliced bananas, strawberries, or even mango would be delicious alternatives.
Is it possible to make this recipe ahead of time and reheat it later?
Yes, you can make the quinoa ahead of time and store it in the refrigerator. When you're ready to eat, simply reheat the quinoa and almond milk mixture, then top it with the grilled peaches and fresh fruit.
Can I substitute the almond milk with regular milk?
Yes, you can use regular milk if you prefer. The almond milk adds a nutty flavor, but any type of milk will work just fine.
Is there a way to make this recipe vegan-friendly?
Absolutely! To make this recipe vegan-friendly, simply use a plant-based milk such as almond milk or oat milk, and replace the honey with maple syrup or agave nectar.

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