This vegan quinoa breakfast bowl is loaded with powerhouse ingredients. This bowl is not only vegan but also gluten-free and soy-free and will help you get the day started right!
Ingredients for the Vegan Quinoa Breakfast Bowl
- Quinoa
- Blueberries
- Peaches
- Banana
- Dates
- Unsweetened shredded coconut
- Pecans
- Cinnamon, ground
- Cardamom, ground (optional)
- Unsweetened plant-based milk (optional)
This vegan quinoa breakfast bowl has many variations. Feel free to substitute the peaches for nectarines, the blueberries for strawberries or blackberries, the dates for raisins or goji berries, and the pecans for walnuts or sliced almonds.
How to prepare this power breakfast quinoa bowl
Start by cooking the quinoa. Add water and dry quinoa to a medium pot uncovered and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 8 to 10 minutes. Turn off the heat, keep covered, and let it sit for at least 5 minutes. It'll finish absorbing the rest of the water and be tender but not mushy.
While quinoa is cooking, chop peaches into bite-size chunks, and mince the dates. Slice or chop the banana. Set aside.
When quinoa is ready, stir in the cinnamon and cardamom (if using).
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Assemble the bowl with quinoa on the bottom and top with fruit, pecans, and unsweetened shredded coconut.
If using, add a splash of your favorite unsweetened plant-based milk and enjoy!
Meal prep ideas
Feel free to meal prep this delicious, grab-and-go power breakfast by layering quinoa with fruit and nuts in a mason jar or other meal prep container. This will keep well in the refrigerator for up to 3 days.
Too often, we get stuck in an oatmeal rut. Don't get me wrong; oatmeal is a favorite in our home. All kinds of oats: steel cut oats, rolled oats, and the OG oat groats. We even love to bake our oats like the carrot cake baked oatmeal. However, it's good to mix up that whole grain you have for breakfast on the regular. Quinoa is a great way to do that. It's a good source of protein and also quick to prepare. Enjoy this delicious quinoa breakfast bowl warm, cold, or at room temperature.
We hope you love this vegan quinoa breakfast bowl as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Vegan Quinoa Breakfast Bowl
Ingredients
- 1 cup quinoa dry
- 2 cups water
- ½ tsp ground cinnamon
- pinch of ground cardamom optional
- 2 pitted dates minced
- ⅔ cup blueberries
- 2 small peaches pitted and chopped
- 1 banana preferably ripe
- 1 Tbsp unsweetened shredded coconut
- ¼ cup pecans
- ½ cup unsweetened plant-based milk optional
Instructions
- Start by cooking the quinoa. Add water and dry quinoa to a medium pot uncovered and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 8 to 10 minutes. Turn off the heat, keep covered, and let it sit for at least 5 minutes. It'll finish absorbing the rest of the water and be tender but not mushy.
- While quinoa is cooking, chop peaches into bite-size chunks, and mince the dates. Slice or chop the banana. Set aside.
- When quinoa is ready, stir in the cinnamon and cardamom (if using).
- Assemble the bowl with quinoa on the bottom and top with fruit, pecans, and unsweetened shredded coconut.
- If using, add a splash of your favorite unsweetened plant-based milk and enjoy!
Jannette Glover says
This quinoa bowl has 19.9 grams of sugar. Should it be eaten by diabetics who are trying to lower their sugar intake?
Sara says
Very tasty! With peaches and blueberries going out of season, can this be made using frozen blueberries and peaches?
Gigi & Sersie says
Hi Sara. We're so glad you enjoyed the quinoa breakfast bowl. Yes, you can use frozen blueberries and peaches. Just be sure to thaw beforehand. It may make the bowl a little "soupy" or wet, but if you thaw in a strainer (especially the blueberries), it should still taste amazing. Let us know if you try and how it turns out.