Summer Quinoa Breakfast Bowls Recipe

Summer Quinoa Breakfast Bowls Recipe

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



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


  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.


  • 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
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