As someone who is always in a hurry, I need nutrient-dense food for breakfast to keep me energized and satisfied for the whole day.

I have always been very passionate about healthy breakfasts to start my day, and trust me, quinoa’s high protein and high fiber content just won me over.

I’ve fallen in love with quinoa’s adaptability from different flavored breakfast bowls to innovative salads. 

After discovering its incredible benefits, I experimented with quinoa and different ingredients to create a healthy and perfect blend for breakfast. Now, I am very excited and thrilled to share my personal blend of quinoa breakfast recipes with you.

As we all know quinoa is a nutritional powerhouse and offers numerous benefits for overall health and well-being. 

Extremely rich in protein, fibers, and minerals along with nine essential amino acids makes it an ideal choice for many.

Besides its nutritional benefits quinoa is very good for digestion, it supports heart health by lowering the cholesterol level, and aids in healthy weight management. With these benefits in mind just fasten your seat belts to supercharge your mornings with quinoa’s incredible peasy breakfast recipes.

1- Quinoa’s Breakfast Bowl ( with scrambled egg)

Ingredients 

– 1 cup cooked quinoa

– 2 eggs

– ½ cup diced veggies (bell peppers, onions, mushrooms)

– 1 tablespoon olive oil

– Salt and pepper to taste

– Optional: avocado, cheese, salsa 

How to Make Quinoa Breakfast Bowl

1- Wash the quinoa(1 cup) thoroughly using a fine-mesh sieve or stainer. In a medium-sized pot, mix the quinoa with 2 cups of water or vegetable stock. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 15 minutes. Take the pot off the heat and gently fluff the quinoa using a fork.  

2- In another bowl crack the eggs and whisk well. 

3- Take non stick pan and heat olive oil over low to medium heat. Now add the eggs and scramble until cooked. Take out the scrambled eggs in a bowl and in the same nonstick pan add diced veggies and cook until soft and tender. 

4- Now take the large bowl and combine cooked and fluffed quinoa, scrambled eggs, and veggies in a bowl.

5- Add salt and pepper according to your taste.

6- Top with avocado or cheese( optional).

7- Serve immediately and enjoy your delicious breakfast bowl.

Tips and Variations

– for extra protein you can add grilled chicken. 

– For fresh flavor you can mix in chopped herbs (parsley, basil).

– you can replace veggies with fresh spinach or baby kale.

Nutritional Information (approximate per serving)_

• Calories: 350
• Protein: 20g
• Fat: 15g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 5g
• Sodium: 200mg

Preparation time 

Cooking quinoa= 15 to 20 minutes 

Assembling bowl= 5 minutes 

Total Time 20 to 25 minutes 

2- Quinoa Cookies 

Are you ready to try the sweet flavors of quinoa cookies with dates? These snacks are perfect for kids because your kids are going to love these cookies and you will definitely appreciate the wholesome ingredients and ease of preparation. 

Ingredients:

– 1 cup quinoa, properly rinsed and drained

– ¼ cup coconut oil

– 1 pinch of cinnamon powder 

– 1 cup oat flour (for gluten-free option you can use almond flour )

_ 1 tablespoon vanilla extract 

– ½ cup almond butter Or peanut butter 

– ¼ cup honey

– 1 tablespoon melted coconut oil

_ ½ cup chopped dates 

– ¼ teaspoon sea salt

– ¼ cup chopped walnuts (optional)

Instructions

1- Take 1 cup quinoa, place it in a sieve, and rinse under cold water. After rinsing properly drain it. Take a pan and melt coconut oil in a pan over medium heat. Add rinsed and drained quinoa along with cinnamon powder. Cook the mixture for 5 minutes, stirring it occasionally, until the quinoa is toasted.

2- Turn off the flame and transfer the quinoa to a large bowl to cool it for 5 minutes.

3- Take another bowl and make dough for Cookies by adding oat flour, almond butter/peanut butter, honey, melted coconut oil, vanilla extract, and sea salt. Stir until sticky cookie dough is formed.

4.  Fold in chopped dates and walnuts (if using) to the dough for added texture and flavor.

5. Prepare a cookie sheet by lining it with parchment paper that has been lightly oiled.

Take 2 tablespoons of the batter, shape it into a ball with greased hands, and slightly flatten it. Continue this process, ensuring there is a ½ thumb gap between each cookie.

6. Bake at 350°F (180°C) for 12-14 minutes or until golden brown on the edges.

7.  Let cookies cool on the sheet for 20-30 minutes before transferring to a cooling rack.

Your quinoa cookies are ready!  Enjoy these cookies in your breakfast with your loved ones. 

Tips and Variations:

• Replace almond butter with either peanut butter or sunflower seed butter.  

• Omit walnuts or use alternative nuts for a distinct taste.  
• Keep cookies in a sealed container for as long as 5 days.  

Here are some additional suggestions to make these cookies even more kid-friendly:

• Consider adding kid-friendly mix-ins like chocolate chips, dried cranberries, coconut flakes and chopped nuts (e.g., peanuts, almonds).
• Use cookie cutters to create fun shapes like animals (e.g., bears, cats), letters or numbers, hearts or stars 
• decorate the cooled cookies with Colored sprinkle, frosting (e.g., chocolate, vanilla), edible markers. 

Nutritional information 

• *Per Cookie (assuming 12-15 cookies)*
• – Calories: 120-150
• – Protein: 2-3g
• – Fat: 6-8g
• – Carbohydrates: 15-20g
•   – Fiber: 2-3g
• – Sugar: 8-10g
• – Sodium: 50-100mg

Preparation Time:_ 20 minutes

Cooking Time:_ 12-14 minutes

Total Time:_ 32-34 minutes

3- Quinoa Breakfast Casserole

Quinoa breakfast casserole is my favorite recipe because it’s a perfect blend of sweetness from Maple syrup, nuttiness from quinoa, and freshness from fresh bananas and berries.

Trust me it’s a perfect way to start your day. Here we go for the simple yet amazing recipe that has greatly transformed my breakfast routine.

Ingredients 

• 1 cup White Quinoa 
• ½ cup Ground Flaxseed
• ¼ cup Maple Syrup (pure, not pancake syrup)
• 1 cup Unsweetened Almond Milk (or non-dairy milk, e.g., coconut milk, oat milk)
• 2 ripe Bananas 
• ¼ cup Coconut Oil
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• Pinch of Salt
• Fresh Berries (e.g., blueberries, strawberries)

Toppings (Optional):

• Maple Syrup
• Fresh Berries
• Nut Butter (e.g., peanut butter, almond butter)

Instructions

1- Preheat oven to 375°F (190°C). 

2- Take a large mixing bowl and add 1 cup white quinoa (rinsed and drained),  ½ cup ground flaxseed ( helps in binding ingredients together), ¼ cup maple syrup ( to balance the nutty flavor of quinoa), 1 teaspoon cinnamon, 1 teaspoon baking powder and a pinch of salt. Mix al dry ingredients well.

3- In a separate bowl, whisk together 1 cup of unsweetened almond milk, 2 perfectly mashed bananas, ¼ cup melted coconut oil, and 1 teaspoon of vanilla extract.

4- Combine the liquid ingredients with the dry ones and mix until thoroughly blended.

5- Add 1 cup fresh berries to the mixture.

6- Transfer the mixture to the (9×9 inch) baking dish that has been lightly oiled. 

7- Bake for 35-40 minutes or until the quinoa is tender and the top is lightly golden.

8- Remove the dish from the oven and let it cool for 5 to 10 minutes.

9- In the end top your dish with additional berries, almond or peanut butter, and maple syrup.

10- Serve it and enjoy Baked Quinoa with your loved ones.

*Tips:*

– Utilize ripe bananas for their natural sweetness. 

– Try various kinds of milk and berries. 

– use maple syrup according to your taste

Nutritional Information 

Per Serving (assuming 6-8 servings)

• Calories: 350-400
• Protein: 25-30g
• Fat: 15-20g
• Saturated Fat: 5-7g
• Carbohydrates: 30-40g
• Fiber: 5-7g
• Sugar: 5-10g
• Sodium: 250-350mg

Preparation Time:* 15 minutes

*Cooking Time:* 35-40 minutes

*Total Time:* 50-55 minutes

4. Quinoa Breakfast Porridge: Cinnamon Apple

Ingredients:

– 1 cup quinoa, properly rinsed and drained.

– 2 cups water or any non-dairy milk (e.g., almond, coconut milk)

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon salt

– 1 tablespoon honey or maple syrup (optional)

– 1/2 diced apple.

– 1 tablespoon chopped walnuts (optional)

Instructions

1. In a medium saucepan add 1 cup quinoa and 2 cups of water or any other non dairy milk. Bring the mixture to boil for 3 to 4 minutes.

2. Reduce heat to low and cover the saucepan and let it simmer for 15 to 20 minutes until quinoa is tender and soft.

3. Now add cinnamon, salt, and honey/maple syrup (if using) to the cooked quinoa. Stir it well.

4. Add diced apple and cook for an additional 2-3 minutes or until tender.

5. Serve warm, topped with chopped walnuts (if using).

Variations:

– Use other types of milk or add yogurt or cream for thickness for creaminess.

– Mix in other fruits (e.g., bananas, berries).

– Top with additional toppings (e.g., seeds, coconut flakes).

Nutrition Information (per serving):

– Calories: 250

– Protein: 4g

– Fat: 2g

– Saturated Fat: 0.5g

– Carbohydrates: 50g

– Fiber: 5g

– Sugar: 10g

– Sodium: 50mg

Preparation Time:10 minutes

Cooking Time: 20-25 minutes

Total Time: 30-35 minutes

Enjoy your warm and delicious Cinnamon Apple Quinoa Breakfast Porridge!

5. Quinoa Breakfast Muffins With Cottage Cheese and Blueberries

Start your day with these Quinoa Breakfast Muffins! The protein-packed quinoa and cottage cheese are perfect when you are looking for a healthy start to a day.

These muffins are perfect for busy mornings, meal prep, or a healthy snack on the go.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup cottage cheese
• 2 large eggs
• 1/4 cup maple syrup (optional, for added sweetness)
• 1/2 cup fresh or frozen blueberries
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp salt
• Optional: 1/4 cup chopped nuts or seeds for extra crunch

Instructions

1- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with muffin cups.

2- In a mixing bowl, whisk together the cooked quinoa, cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, and salt until well combined.

3- Gently fold in the blueberries and any optional nuts or seeds.

4- Spoon the mixture into the muffin tin, filling each cup about 3/4 full.

5- Bake for 20-25 minutes, or until the muffins are set and golden on top.

6- Let the muffins cool slightly before removing them from the tin.

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.

2. In a medium bowl, whisk together quinoa, flour, sugar, baking powder, and salt.

3. In a large bowl, whisk together almond milk, melted coconut oil, eggs, and vanilla extract.

4. Add the dry ingredients to the wet ingredients and stir until combined.

5. Fold in mixed berries and chopped nuts/seeds (if using).

6. Divide the batter evenly among the muffin cups.

7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Tips and Variations:

– instead of sugar honey or maple syrup can be used

– Add diced apples or bananas for extra flavor.

– Use different types of flour (whole wheat, oat) for added nutrition.

– Top with oats or almonds for extra crunchy flavor. 

Storage:

• Store muffins in an airtight container at room temperature for up to 3 days.
• Freeze for up to 2 months and thaw as needed.

Nutritional Information (per muffin):

– Calories: 200 to 250

– Protein: 5-6g

– Fat: 10-12g

– Saturated Fat: 2-3g

– Carbohydrates: 35-40g

– Fiber: 4-5g

– Sugar: 10-12g

– Sodium: 100-150mg

Enjoy your Quinoa Breakfast Muffins!

6. Quinoa Porridge with Coconut Milk

Warm, creamy, and slightly nutty, this Quinoa Coconut Milk Porridge is a nourishing breakfast. Packed with plant-based protein from quinoa and the rich flavor of coconut milk, it’s the perfect way to start your day.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups coconut milk (unsweetened or light, based on preference)
• 1 cup water
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1-2 tbsp maple syrup or honey (optional, for sweetness)
• Pinch of salt

Optional Toppings:

• Fresh fruits (berries, banana slices, or mango)
• Toasted coconut flakes
• Chopped nuts (almonds, walnuts, or pecans)
• Drizzle of honey or extra coconut milk

Instructions

1- Prepare the Quinoa Base

• In a medium saucepan, combine the rinsed quinoa, coconut milk, water, and a pinch of salt. Stir well.

2- Cook the Quinoa

• Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and most of the liquid is absorbed.

3- Add Flavors

• Stir in the vanilla extract, cinnamon, and sweetener (if using). Cook for an additional 3-5 minutes until the porridge reaches your desired consistency. Add a splash of coconut milk or water if it gets too thick.

4- Serve and Garnish

• Spoon the porridge into bowls and top with your favorite fruits, nuts, or a sprinkle of toasted coconut.

5- Enjoy Warm

• Serve immediately and savor this creamy, nutritious breakfast!

 Variations and tips:

– Opt for different varieties of milk or yogurt instead of using an egg.  

– Sprinkle in cinnamon or other spices for added flavor.  

– Replace nut butter with sunflower seed butter 

– Try out different fruits and nuts for distinct flavor profiles.  

Nutritional Information (per bite):

– Calories: 120-150

– Protein: 2-3g

– Fat: 2-3g

– Saturated Fat: 0.5g

– Carbohydrates: 20-25g

– Fiber: 2-3g

– Sugar: 5-7g

– Sodium: 50-100mg

Total Time=15 20 minutes