Description
A protein-packed Quinoa Breakfast Bowl with vibrant colors and fresh fruit, perfect for starting the day.
Ingredients
Scale
- 1/2 cup cooked white quinoa
- 2/3 cup unsweetened Greek yogurt
- 1/4 cup chopped walnuts
- 2 large strawberries, chopped or sliced
- 1/4 cup blueberries
- 1 tablespoon sultanas or raisins (optional)
- 1–2 tablespoons honey (drizzle to taste)
Instructions
- To cook quinoa in the Instant Pot, rinse 1 cup of uncooked quinoa under cold water. Add it to the pot with 1.5 cups of water. Set to pressure cook on HIGH for 1 minute, then let it naturally release for 10 minutes. Fluff with a fork.
- For stovetop cooking, rinse and strain 1 cup of uncooked quinoa, then cook with 2 cups of water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes. Let it sit covered for 5 minutes before fluffing.
- Assemble the bowl: Use 1/2 cup of cooked quinoa as a base. Top with 2/3 cup yogurt, drizzle with honey, and add strawberries and blueberries. Optionally add sultanas, walnuts, or pumpkin seeds.
Notes
Store leftovers separately in airtight containers in the fridge for up to 3 days. Quinoa can be frozen for about a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 breakfast bowl
- Calories: 400
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 5mg