You Need This Sweet Quinoa Breakfast Bowl So Bad

This healthy vegan quinoa breakfast bowl is packed with protein and nourishment to start your morning right. This protein-packed quinoa breakfast bowl will get your morning started the right way.

When you think of breakfast foods, quinoa likely doesn’t pop into your mind. But with a few sweet additions such as fresh fruit, sweet maple syrup, and creamy peanut butter, quinoa is totally breakfast-friendly!

Many sweet quinoa breakfast recipes have you cook the quinoa in almond milk. But our recipe has you cook it with water, like you normally would, and then add in the almond milk after. This is so the quinoa is fluffy and can be used for other recipes. Feel free to use the quinoa leftovers for a savory breakfast bowl or for lunch!

Since quinoa is a seed, not a grain, it’s the perfect base for your breakfast. It’s a bit easier to digest than a heavy grain and it’ll energize you. A sprinkle of granola ensures you get a healthy dose of carbs to sustain you.

Quinoa is also a great source of fiber, iron, magnesium, manganese, phosphorus, and copper. It also contains two flavonoids; quercetin and kaempferol, which provide antioxidant benefits. Quinoa is also a source of healthy fats with its omega-3 acid content.

Recipe Tips

Feel free to add any toppings you have on hand to this quinoa breakfast bowl. Get creative and try switching it up each time you make this. Some tasty suggestions are peaches, strawberries, bananas, almond butter, cacao nibs, and sliced almonds.

For the granola topping, you can either make your own using this recipe or use store-bought. I used One Degree sprouted vanilla granola which is gluten-free, vegan, and organic.

Vegan and gluten-free quinoa breakfast bowl with peanut butter, blueberries, and coconut flakes

Vegan Quinoa Breakfast Bowl Recipe
Rate this recipe
3 ratings

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 2 servings

Serving Size: 1 breakfast bowl

Calories per serving: 697

Fat per serving: 30.9g

Saturated fat per serving: 16g

Carbs per serving: 99.5g

Protein per serving: 20.1g

Fiber per serving: 14.1g

Sugar per serving: 29.4g

Sodium per serving: 91mg

Cholesterol per serving: 0mg

Vegan Quinoa Breakfast Bowl Recipe


  • 1 cup quinoa
  • 1 ¾ cups filtered water
  • ½ cup almond milk
  • Toppings:
  • 2 tablespoons peanut butter
  • 2 teaspoons maple syrup
  • Blueberries
  • Coconut flakes
  • Granola


  1. Rinse quinoa in a fine mesh sieve until water runs clear. Add quinoa to a rice cooker or pot. Next, add filtered water and cover with lid. If using a pot, cook for 20 minutes, or until all the water is absorbed and quinoa is fluffy. If using a rice cooker, simply press cook and wait until the cooker signals it is finished.
  2. Once quinoa is done cooking, remove from heat and let stand five minutes. Remove lid and fluff lightly using a fork. Set aside ½ cup cooked quinoa and store the rest in an airtight container for later use.
  3. Add ¼ cup of cooked quinoa to each bowl and then add as much almond milk as desired. I suggest about ¼ cup. Then add one tablespoon maple syrup to each bowl. Top with one tablespoon peanut butter, a handful of blueberries, granola, and coconut shreds. Serve immediately and enjoy!

Related on Organic Authority
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Meatless Monday Roundup: 4 Quinoa Recipes
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Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.