I created a thick, creamy, high-protein, low-calorie Quinoa Breakfast Cereal that is gluten free and vegan and makes a smart alternative to oatmeal.

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I make Breakfast Quinoa Bowls when I need something that feels thick and satisfying but wont weigh me down. The quinoa swells into a creamy mash after simmering and the unsweetened almond milk gives it a gentle, milky backdrop so each spoonful tastes richer than it should.

Its surprisingly filling yet light, high protein and low calorie so you can skip the mid-morning slump, but it still feels like a treat. I call it more Quinoa Breakfast Cereal than boring porridge, and it sits right at home among High Protein Quinoa Breakfast Recipes.

Trust me, it’s not what you expect.

Ingredients

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Quinoa: Complete plant protein, lots of fiber, keeps you full, slightly nutty flavor.
Chia seeds: Tiny but packed with omega-3s, fiber and gel texture for creaminess.
Hemp seeds: Soft crunch, complete protein, healthy fats, boosts protein content fast.
Almond milk: Light, low calorie, mild sweetness, adds creaminess without dairy heaviness.
Maple syrup: Natural sweetener, mainly carbs, gives warm caramel notes and sweetness.
Banana: Adds sweetness and potassium, soft texture, works as natural sweet binder.
Berries: Bright tartness, antioxidants, vitamin C, low calorie burst of fresh flavor.
Nuts and nut butter: Crunch, healthy fats, extra protein, makes bowls more filling.

Ingredient Quantities

1 cup dry quinoa rinsed

2 cups unsweetened almond milk or other plant milk

2 tablespoons chia seeds

2 tablespoons hemp seeds

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon fine sea salt

1 small banana sliced (optional)

1/2 cup fresh or frozen berries (optional)

2 tablespoons chopped almonds or walnuts

1 tablespoon almond or peanut butter (optional)

1 tablespoon unsweetened shredded coconut (optional)

How to Make this

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1. Rinse 1 cup dry quinoa in a fine mesh sieve under cold water until the water runs clear, drain well.

2. Put the rinsed quinoa and 2 cups unsweetened almond milk in a medium saucepan, bring to a gentle boil over medium heat, then lower to a simmer and cover.

3. Cook about 12 to 15 minutes until the quinoa is tender and most of the milk is absorbed, stirring once or twice so it doesnt stick to the bottom.

4. Uncover and stir in 2 tablespoons chia seeds, 2 tablespoons hemp seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine sea salt; simmer uncovered 2 to 3 minutes while stirring so it thickens and gets creamy.

5. Remove from heat and let sit covered 5 minutes to finish thickening, then fluff gently with a fork; if it looks too thick add a splash more plant milk, too runny simmer a minute longer.

6. Divide into bowls and top with 1 small banana sliced and 1/2 cup fresh or frozen berries.

7. Add texture and protein with 2 tablespoons chopped almonds or walnuts and 1 tablespoon almond or peanut butter dolloped or warmed and drizzled on top.

8. Finish with 1 tablespoon unsweetened shredded coconut and an extra drizzle of maple syrup if you want it sweeter.

9. Quick tips and hacks: toast the nuts and coconut in a dry skillet for 2 to 3 minutes for more flavor, warm frozen berries with a splash of maple syrup to make a quick compote, and store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of plant milk.

Equipment Needed

1. Fine mesh sieve for rinsing quinoa
2. Medium saucepan with a tight-fitting lid
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula for stirring
5. Small skillet for toasting nuts and coconut (optional), dont skip if you want more flavor
6. Cutting board and a paring or chef knife for slicing the banana
7. Fork for fluffing and finishing the quinoa
8. Bowls and serving spoons plus an airtight container for leftovers

FAQ

Q: Can I make this ahead of time? A: Yes you can. Make a big batch, cool it, then keep in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of milk, or eat it cold like a pudding.

Q: How do I get the right texture so it is not too thick or too thin? A: Use one cup quinoa to two cups milk and cook until the quinoa is tender and most liquid is absorbed, about 12 to 15 minutes. If it gets too thick add a little more milk, if it is too thin simmer a few minutes longer. Stir in the chia to thicken as it cools if you want a pudding like texture.

Q: Can I swap ingredients for allergies or taste? A: Totally. Use any plant milk or cow milk, swap maple syrup for honey or agave, replace hemp seeds with flax or extra nuts, and use any fruit you like. If you have a nut allergy skip the nut butter and nuts and try sunflower seed butter instead.

Q: Is this recipe vegan and gluten free? A: It can be. Use maple syrup instead of honey and plant milk and it is vegan. Quinoa is naturally gluten free but always check packaging if you need certified gluten free.

Q: Do the chia and hemp seeds need to be cooked? A: No, you dont have to cook them. Chia soaks up liquid and helps thicken the bowl, hemp is best added raw for texture and protein. The quinoa should be rinsed and fully cooked before serving.

Q: How can I boost the protein so it keeps me full longer? A: Add a scoop of protein powder, a dollop of Greek yogurt or silken tofu, extra hemp seeds, or a spoonful of peanut or almond butter. Nuts and seeds also give a good protein and crunch boost.

Breakfast Quinoa Bowls Recipe Substitutions and Variations

Unsweetened almond milk: swap with oat milk, soy milk, or canned light coconut milk. Oat makes it creamy, soy adds protein, coconut gives a subtle tropical note. Use the same amount.
Chia seeds: swap with ground flaxseed or extra hemp seeds. Ground flax thickens like chia when it sits, use about a 1 to 1 swap by volume; psyllium husk works too but use less.
Maple syrup: swap with honey, agave nectar, or date syrup. All similar sweetness, start with the same amount then taste and add more if needed. Brown sugar can work if dissolved first in the warm milk.
Chopped almonds or walnuts: swap with pumpkin seeds or sunflower seeds for a nut free option, or use chopped pecans for a different flavor. Toast them briefly in a dry pan to bring out more taste.

Pro Tips

1) Toast the rinsed quinoa in a dry skillet for 2 to 3 minutes before cooking to deepen the flavor and cut any grassy notes.
2) If you want a silkier, porridge-like texture, add an extra 1/4 to 1/2 cup plant milk near the end and stir vigorously, or briefly blitz with an immersion blender.
3) Prep toppings ahead: toast nuts and coconut, and warm frozen berries with a splash of maple syrup to make a quick compote so your bowls are more interesting without extra morning work.
4) Store leftovers in airtight containers for up to 4 days; reheat with a splash of plant milk and a quick stir so it loosens up, or portion into jars for grab and go breakfasts.

Breakfast Quinoa Bowls Recipe

Recipe by Jot Punji

0.0 from 0 votes

I created a thick, creamy, high-protein, low-calorie Quinoa Breakfast Cereal that is gluten free and vegan and makes a smart alternative to oatmeal.

Servings

servings

Calories

342

kcal

Equipment: 1. Fine mesh sieve for rinsing quinoa
2. Medium saucepan with a tight-fitting lid
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula for stirring
5. Small skillet for toasting nuts and coconut (optional), dont skip if you want more flavor
6. Cutting board and a paring or chef knife for slicing the banana
7. Fork for fluffing and finishing the quinoa
8. Bowls and serving spoons plus an airtight container for leftovers

Ingredients

1 cup dry quinoa rinsed
2 cups unsweetened almond milk or other plant milk
2 tablespoons chia seeds
2 tablespoons hemp seeds
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1 small banana sliced (optional)
1/2 cup fresh or frozen berries (optional)
2 tablespoons chopped almonds or walnuts
1 tablespoon almond or peanut butter (optional)
1 tablespoon unsweetened shredded coconut (optional)

Directions

Rinse 1 cup dry quinoa in a fine mesh sieve under cold water until the water runs clear, drain well.
Put the rinsed quinoa and 2 cups unsweetened almond milk in a medium saucepan, bring to a gentle boil over medium heat, then lower to a simmer and cover.
Cook about 12 to 15 minutes until the quinoa is tender and most of the milk is absorbed, stirring once or twice so it doesnt stick to the bottom.
Uncover and stir in 2 tablespoons chia seeds, 2 tablespoons hemp seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine sea salt; simmer uncovered 2 to 3 minutes while stirring so it thickens and gets creamy.
Remove from heat and let sit covered 5 minutes to finish thickening, then fluff gently with a fork; if it looks too thick add a splash more plant milk, too runny simmer a minute longer.
Divide into bowls and top with 1 small banana sliced and 1/2 cup fresh or frozen berries.
Add texture and protein with 2 tablespoons chopped almonds or walnuts and 1 tablespoon almond or peanut butter dolloped or warmed and drizzled on top.
Finish with 1 tablespoon unsweetened shredded coconut and an extra drizzle of maple syrup if you want it sweeter.
Quick tips and hacks: toast the nuts and coconut in a dry skillet for 2 to 3 minutes for more flavor, warm frozen berries with a splash of maple syrup to make a quick compote, and store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of plant milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.