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Breakfast Quinoa

breakfast quinoa

If you’re an oatmeal lover, this recipe is for you.

If you’re not an oatmeal lover, this still might be for you.

Most oatmeals are really low on my breakfast totem pole, but this breakfast quinoa dish I really, really love.

It’s incredibly easy to make and, with fresh berries, milk and quinoa as its main ingredients, it’s a great healthy breakfast choice. It will warm you up on the inside and keep you satiated until lunch.

I first saw it on Pinterest several months ago and immediately repinned it to my “must-try” board. Most of those recipes on that board are still waiting to be made, but this one was so quick, easy and promised to transform my morning breakfast routine; I couldn’t resist.

You may want to toast your quinoa before it’s used in your favorite recipes as it adds a lot of flavor! To do this, simply rinse a few times under cold water, then toast it in a dry skillet over medium heat. You want to make sure the quinoa is golden brown; this will take around 10-15 minutes. Be sure to give your skillet a good shake every minute or so as you don’t want the quinoa on the bottom of the pan to burn.

The original recipe {by Martha Stewart} called for fresh blueberries. We tried it with both dried blueberries and fresh blackberries; both were delicious although the fresh fruit was preferred. Dried fruit can be sweeter so start with less sugar and add more as necessary.

Here’s to a healthy & delicious start to your day!

More delicious breakfast recipes:

Blackberry Breakfast Quinoa

  • 2 cups whole or low-fat milk, plus more for serving
  • 1 cup quinoa, rinsed
  • 3 tablespoons light-brown sugar, plus more for serving
  • 1/8 teaspoon ground cinnamon, plus more for serving
  • 1 cup (1/2 pint) fresh blackberries, plus more for serving
  1. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
  2. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blackberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blackberries.
Kristy Bernardo
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healthy quinoa bowls | the wicked noodle

Tuesday 18th of February 2014

[…] Breakfast Quinoa […]

Hearty Apple Cinnamon Breakfast Quinoa | Nom Yum & Free

Monday 21st of January 2013

[...] friendly and to give it a delicious sweet but tart apple cinnamon flavor, I based it off this recipe by Kristy at The Wicked Noodle that was based on this Martha Stewart recipe.  Martha’s original [...]

ATasteOfMadness

Sunday 11th of November 2012

I can't believe I have never tried quinoa yet! But it's definitely something I want to try. Next on my shopping list

the wicked noodle

Monday 12th of November 2012

You'll love it!!

Erika

Wednesday 17th of October 2012

How funny! I had this for breakfast today and it was delicious! I love oatmeal so I was surprised how good it was. The only difference I had was using 1 c non fat milk and 1 c water. It was still yummy!!

the wicked noodle

Wednesday 17th of October 2012

Isn't it sooo yummy?!! It's surprising how good it is. Thanks, Erika!

Mary@FitandFed

Saturday 29th of September 2012

Nice. I don't really do anything complex in the kitchen in the morning--- and yes, ten or fifteen minutes of toasting counts as complex at breakfast time. But I could easily toast the quinoa the day before and then put it in my rice cooker. My rice cooker has a timer so I can set it ahead for breakfast time, and I've found that the white rice cycle works well for quinoa.

the wicked noodle

Sunday 30th of September 2012

Great idea!

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