Summer Breakfast Quinoa Bowls

Jul 22 2015

Switch up your breakfast with this delicious protein-filled quinoa bowl.

Recipe adapted from

Serves 2 

Dietitian's Tip: 

This protein-rich breakfast also packs in Calcium, Potassium, Vitamin A, and antioxidants. To add in more nutrients, try nuts or sneak in ground flax seeds to increase the omega-3 content. This recipe was slightly changed from its original version which called for almond beverage to including low-fat cow’s milk. This increased the protein content to 11 g while increased the Potassium content, both important characteristics for the DASH diet. 


1 small peach, sliced
1/3 cup uncooked quinoa, rinsed well
2/3 + 3/4 cup low-fat milk
1/2 teaspoon vanilla extract
2 teaspoons brown sugar
12 raspberries
14 blueberries
2 teaspoons honey 


1. In sauce pan combine quinoa and 2/3 cup milk, vanilla and brown sugar.

2. Cook on medium heat and bring to boil for five minutes. Reduce heat to low and cover. Cook for 15 to 20 minutes, or until easily fluffs with a fork.

Meanwhile, heat a grill pan and spray with oil. Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside. Warm the remaining milk in the microwave.

3. Divide the cooked quinoa between 2 bowls then pour in warmed milk. Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey. 

Nutrition Information: 

Per serving- Calories 263; Total Fat 4 g; Saturated Fat 1 g; Carbohydrates 48 g; Protein 11 g; Fiber 4 g; Sodium 94 mg; Potassium 304 mg; Magnesium 59 mg; Calcium 230 mg