Blackberry Quinoa Breakfast Bowl gives a magical touch to your body with all the healthy foods inside and makes your body ready for the day. If you cook the quinoa ahead of time, preparing a power bowl like this takes no time. Ready in seconds! Vegan and gluten-free.
It’s the first time I’ve made a quinoa bowl recipe and I’m quite satisfied with the result. I’m already a fan of this superfood and love to use it in savoury recipes. One of our favourite quinoa recipes is quinoa fritters. But to make quinoa for breakfast hadn’t been something in my mind at all until last weekend.
Blackberry Quinoa Breakfast Bowl is the best morning food for the times when you don’t feel like eating anything. It’s been really hot these days and we really need something refreshing in the mornings. I decided to make something different from our typical Turkish breakfast last weekend, which would definitely take longer time to prepare. Refreshing but healthy and nutritious at the same time. After seeing so many quinoa breakfast porridge recipes on social media, I knew what I would make.
Well, first I must say that this is not a savoury breakfast bowl. It has a slightly sweet flavour coming from the milk mixture I poured on the cooked quinoa. I made this blackberry quinoa breakfast bowl with almond milk because I think we need those plant based dairy products too. I bought the milk from the market this time because I just wanted everything to be really quick. But seeing the satisfaction on everyone’s face when they tasted this amazingly quick breakfast, I decided to continue making my easy homemade almond milk recipe.
Flavoured with cinnamon, vanilla extract and maple syrup, the almond milk I used is not a boring one. So this vegan breakfast bowl was loved by everyone in the family including our 3 year-old gourmet, who used to be biased against almond milk.
If you want your breakfast power bowl to be even more powerful, you need to add some seeds, right? Hello flax seeds! The rest of the recipe is up to your taste. I topped ours with almonds and blackberries. As it was our first breakfast bowl, it would be better to serve it with an attractive topping so that the family members except me would be tempted to eat it. And I placed beautiful tiny dried rose buds right in the center. Wouldn’t you feel special with this twist? If you mix things in your bowl when eating, you will realise the subtle rose flavour too, which is not something I expected but loved when I noticed.
I served it cold because it was a “no-warm-breakfast please” morning, but I’m planning to have it warm when the weather gets cooler here, using different toppings this time.
If you are not a fan of quinoa, you can use toasted cooked buckwheat, which is completely gluten-free as well.
OTHER RECIPES WITH ALMOND MILK
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📖 Recipe
Blackberry Quinoa Breakfast Bowl
INGREDIENTS
- ½ cup uncooked quinoa rinsed well under water
- ¾ cup water
- 1 cup unsweetened almond milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Handful of almonds
- 2 teaspoons flax seeds
- ¼ cup blackberries
- Dried rose buds for garnish
INSTRUCTIONS
- Fill a small pot with quinoa and water and bring to a boil. Reduce the heat to the lowest and cook covered until all water is gone, about 15 to 20 minutes or until fluffy. Let it cool.
- Mix almond milk, cinnamon, vanilla extract and maple syrup.
- Share cooked quinoa in bowls and pour the milk mixture over each. No certain measurement for this, just pour as much as you like.
- Top with almonds, flax seeds, blackberries and dried rose buds.
Video
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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