Fruit & Nut Quinoa Breakfast Bowl
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This high protein Quinoa Breakfast Bowl is a great recipe if you need a change from your usual oatmeal. Fruity, nutty and an energising start to the day, I love to serve this gluten-free and vegan quinoa with lashings of luxurious cashew cream.
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This Quinoa Breakfast Bowl can be made from start to finish within 30 minutes for a warm version, however, I confess I actually prefer it chilled as it's fresh and fruity flavour tastes glorious with a night to rest and served with fresh citrus and this sweet cashew cream.
So I recommend making in advance so you can serve it for easy midweek breakfasts. There will be no last minute assembly, you can serve it up straightaway. However, it's also perfect for serving for brunch as it tastes fancy enough for guests.
Why you'll love this recipe
- Full of energy thanks to protein enriched ingredients.
- Excellent if you are intolerant to oats or need a change from porridge.
- Delicious warm or cold.
- Easy to make ahead.
- This Breakfast Quinoa is ideal for serving at brunch if you are catering for a crowd.
- Vegan and gluten-free.
- Naturally sweetened with freshly squeezed citrus and dried fruit.
Ingredients Needed
- quinoa
- oranges
- red grapefruit
- mixed dried fruit - I used a mix of sour cherries, cranberries and sultanas
- mixed nuts - I used a mix of hazelnuts, pistachios and pecans
- maple syrup
- 1 lime
Recipe Variations
You can use any combination of dried fruit and nuts in this Breakfast Quinoa. Just sub in whatever you have in your larder:
- Chopped dried apricots, mango, apple, raisins, figs.
- Macadamias, almonds, cashews, walnuts.
- Maybe a handful of pumpkin seeds or sunflower seeds.
- Perhaps even try some coconut chips. Delicious.
How To Make Breakfast Quinoa
For full recipe instructions go to the recipe card at the end of this post.
- Squeeze a grapefruit and 4 oranges.
- Pour the juice into a saucepan, along with some water to make up 500g.
- Add the quinoa and bring to a boil, turn to simmer for 15 minutes.
- Add the dried fruit and cook for a further 10 minutes until the quinoa is cooked.
- Transfer the quinoa to a bowl to cool slightly.
- Toast the nuts then chop and add to the quinoa.
- Squeeze over fresh lime juice then serve with yoghurt or this vegan cashew cream.
Tips and Troubleshooting
- Once the quinoa has finished cooking then I recommend transferring it to a large bowl and placing a clean tea towel loosely over for 10 minutes. The tea towel will absorb any excess moisture so the quinoa isn’t claggy when you serve it.
- The Breakfast Quinoa Bowl is simply delicious by itself but I do recommend serving it with some natural yoghurt. Or if you are dairy intolerant or vegan then I heartily recommend this Cashew Cream which is absolutely heavenly and easy as pie to whip up.
FAQs
The quantities of this recipe is ideal for a crowd and is so easy to make the night before, ready for friends coming over for brunch the next day.
However, if you are meal prepping for the week then you will also benefit from these quantities as it will last well throughout the week. Breakfast is a fraught scramble in our house and it’s refreshing if I have prepped something ahead of time to save toddler tears. These children wake up ravenous!
The perfect texture of quinoa porridge can be achieved in around 20 minutes.
I find it can take a little longer simmering it in the fruit juice with the dried fruit and it can take up to 25 minutes. The best way to check if the quinoa is done is to taste it. You are looking for a slightly soft but still nutty texture.
More Make Ahead Breakfasts
Sweet Potato and Bacon Rosti
Cheesy Oat Bacon Breakfast Muffins
Pecan Espresso Granola
Bircher Museli
Grain-Free Coconut and Chia Porridge
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Fruit and Nut Quinoa Breakfast Bowl
Ingredients
Breakfast Quinoa
- 4 large oranges
- 1 red grapefruit
- 250 g quinoa
- 2 tablespoons maple syrup
- 125 g dried fruit - I used a mix of sour cherries, cranberries and sultanas
- 125 g nuts - I used a mix of hazelnuts, pistachios and pecans
- 1 lime
Instructions
Breakfast Quinoa
- Juice the grapefruit and oranges and measure the amount. You need 500ml liquid so top up with water if it’s not enough.
- Heat the quinoa with the fruit juice and maple syrup in a saucepan until it comes up to boil. Turn the heat down and simmer for 15 minutes.
- Stir in the dried fruit and continue simmering for 10 minutes. Remove from the heat once all the liquid has all been absorbed and the quinoa is soft but with a slight nutty bite. If it still doesn’t seem cooked enough then just top up with more water.
- Once ready, transfer the quinoa to a large bowl and cover with a clean tea towel for 10 minutes.
- Meanwhile pour your nuts into an oven tray and roast for 10 minutes on 170°C. They should be just starting to turn golden when they are ready.
- Remove the nuts from the oven and leave to cool then chop finely.
- Stir the nuts into the quinoa and squeeze over the lime juice.
- Serve warm or at room temperature. Serve drizzled with cashew cream or yoghurt.
Notes
- The quinoa should take about 25 minutes to cook in total but if it’s still tasting a bit too chalky then add some more water and continue cooking until ready.
- The ideal texture of quinoa should be soft with a slight nutty texture.
- You can use any dried fruit or nuts that you have to hand in your larder.
The whole recipe can be made a day or two in advance. It can keep for up to 5 days.
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
