Quinoa Breakfast Bowl

Quinoa breakfast bowl is the perfect quick and easy breakfast that you can easily make in advance! It’s packed with protein and is a great use for leftover quinoa you may have prepped early in the week! This protein packed breakfast quinoa bowl is vegan, gluten free and dairy free!

Why you will love this recipe

Easy to make – this quinoa breakfast bowl is so simple. Using leftover quinoa, this comes together in just 5 minutes and is thick, creamy and has great texture thanks to the quinoa. It’s a bit different than oatmeal but the same basic idea! Trust me, you are going to love this!

Great way to use leftover quinoa – If you prep quinoa in advance but then have trouble thinking of ways to use it, this breakfast quinoa bowl is the perfect solution! It’s creamy and sweet and even your kids will love it!

Great way to switch things up – instead of the same oatmeal or eggs for breakfast, try this quinoa protein breakfast bowl. It’s sweet like oats and packed with protein, fiber and healthy fats so you can feel full and satisfied all morning long!

Versatile – use your favorite protein powder and toppings/mix in ingredients to change things up! You could prep quinoa early in the week and make a different version of this everyday (so you won’t get tired of eating the same thing day after day).

Ingredients

• Quinoa – the quinoa will need to be cooked and cooled in advance. You can use white quinoa, red quinoa or the tri-color quinoa in this recipe, they will all work similarly.
• Applesauce – this helps to sweeten the dish and also helps create that creamy consistency when paired with the protein powder. If you cannot tolerate applesauce or don’t have any on hand, increase the almond butter to 1 tablespoon to create a similar consistency.
• Chia seeds – chia seeds are great because they help to naturally thicken anything they are added to. They absorb liquid and are a great addition to breakfast bowls because they can also help you feel full (they are packed with fiber and healthy fats). You could also use ground flax or omit the chia seeds if needed.
• Dairy free milk – use your favorite dairy free milk of choice (almond milk, oat milk, cashew milk, coconut milk, flax milk). If you want a really thick and creamy quinoa breakfast bowl, you can use canned coconut milk here.
• Cacao powder (or cocoa powder) (optional) – if you are doing a chocolate flavored breakfast, add cacao powder for flavor and also a boost of antioxidants. If you are doing something vanilla or another flavor, omit the cacao powder.
• Vegan protein powder – vegan protein powder absorbs liquid (like flour) and is what makes this quinoa breakfast bowl so thick and creamy. Whey protein will not create the same creamy texture. You can use any vegan based protein you like for this (pea, almond, pumpkin seed or rice protein). If you are using whey, egg or collagen for protein, check the instructions below for modifications.
• Almond butter, peanut butter or coconut butter – this adds some healthy fats and also helps with the creamy texture. Coconut butter gets really thick and creamy when blended in with cold ingredients (like cold milk from the fridge) so stir it well and quickly when adding.
• Toppings (optional) – add your favorite toppings to make this your own. Fruits, cacao nibs, chocolates chips, etc.

How to make quinoa breakfast bowls

Combine the quinoa, applesauce, chia seeds, protein powder, cacao powder (optional) and milk. Mix well until combined.

Let sit for 5 minutes (to let the chia seeds absorb the liquid), then add the almond butter/peanut butter/coconut butter. Stir well.

Top with your favorite toppings and enjoy cold!

Top tips

• This recipe is written using a sweetened protein powder. If you are using a protein powder that doesn’t have any sweetness added, you will want to use a sweetener. Maple syrup, coconut sugar, maple sugar, date syrup or honey would all be great.
• Prep this the night before for a quick and easy breakfast on the go. If you are in a rush most mornings, this quinoa breakfast bowl can be ready for you whenever you are ready for breakfast.
• If you are wanting to prep a large batch for the week, wait to add the protein powder until right before serving. Protein powder can start to degrade over time, so it’s best to wait to add that in right before serving.
• Coconut butter thickens up quickly when added to cold foods/liquids. If you use coconut butter in this recipe, be sure to stir it quickly or it will clump.
• If you find that you quinoa breakfast bowl is too thick, add a little more milk. If you find it too thin, add 1 teaspoon of protein powder at a time until you get the right consistency. If you are not using a vegan protein powder, add 1 teaspoon oat flour at a time until you get the right consistency.

Toppings and mix-in ideas

• Fruit – fresh fruit like strawberries, blueberries, raspberries, blackberries, cherries, peaches, pineapple, bananas, apples or pears.
• Jam or jelly
• Dried fruit – raisins, cranberries, dried apricots, figs, dates (pitted and chopped)
• Chopped nuts or seeds – almonds, pecans, walnuts, cashews, pistachios, pumpkin seeds, sunflower seeds, sesame seeds, hemp hearts, peanuts
• Nut butters – almond butter, cashew butter, sunbutter, tahini, peanut butter, coconut butter
• Sweeteners – if you are not using a sweetened protein powder, you will want to add a sweetener. Maple syrup, date syrup, coconut sugar, maple sugar, brown sugar, honey (not vegan)
• Coconut flakes – regular or toasted
• Yogurt – yogurt can help to give this a thicker quality, especially a greek-style yogurt.

Common questions

What if you are using a different protein or no protein powder?

Be sure to use a vegan protein powder for the best results/consistency. If you are using whey protein, egg white protein or collagen peptides or a vegan collagen:

• Combine all the ingredients except the milk and the nut butter.
• Add the milk slowly until you get the consistency you desire.
• Let sit 5 minutes to allow the chia seeds to to their thing, and then add more milk if needed. Then add the nut butter and toppings.

What is the best protein to use

For this recipe, I recommend using a vegan protein powder. There are so many options in the market and your favorite will depend on your personal preferences and any allergies you may have. Some of my favorites include:

Almond protein powder – almond protein powder is a protein powder made from almonds. It’s naturally sweetened with coconut sugar (no artificial sweeteners) and has really incredible ingredients. This is my go-to protein recently because I am sensitive to no-sugar sweeteners. You can also find this unsweetened in many specialty grocery stores, often labeled “Almond butter powder”.

Nuzest Pea Protein – Nuzest comes in vanilla, chocolate, coffee, strawberry flavor and is sweetened with a zero calorie sweetener and has great quality ingredients. It isn’t gritty and is also great in smoothies and baked goods (like this vegan banana bread).

Peanut powder – peanut powder is made from peanuts and is packed with protein and very low in fat. This is usually at most grocery stores (above the regular peanut butter) and is very inexpensive. I highly recommend peanut powder if you don’t love the idea of protein powder but want the added protein. Many brands are not sweetened (some are, check the ingredients) so you may need to add a sweetener.

Storing leftovers

Fridge: Store leftovers in the fridge for up to 24 hours in a well sealed container. 

Freezer: Freeze leftovers for up to 3 months. Defrost in the fridge then enjoy cold. Wait to add toppings until freezing. If possible wait to add protein powder until defrosted.  

If you love this recipe check out these other breakfast recipes

• High protein oatmeal -4 ways
• Pina Colada Chia Pudding
• Mocha Overnight Oats
• Strawberry Banana Smoothie Bowl
• Mango Kale Smoothie
• Single Serve Baked Oatmeal
• Air Fryer Oatmeal