Warm Quinoa Breakfast Bowl

Recipe by Girli Chef


  • 2 cups water
  • 1 cup Village Harvest Red Quinoa
  • 1/4 teaspoon kosher salt

to serve (all approximate – adjust to taste):

  • 1 cup milk (dairy or almond)
  • 2 small bananas, peeled and sliced
  • 1 cup sliced almonds, toasted
  • 1/4 – 1/2 cup toasted coconut chips or flakes
  • 1/2 – 3/4 cup maple syrup or honey


  1. Bring water to a boil, then whisk in the quinoa and salt; return to a boil. Lower the heat to a gentle simmer and cook, stirring often, until quinoa is tender and fluffy, 15-17 minutes. Let quinoa sit for 5 minutes before serving.
  2. Divide quinoa into 4 separate bowls. Pour milk over the quinoa, then top with the remaining ingredients. Enjoy immediately.

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