Quinoa breakfast bowl


I urge you to try out this recipe as it is so delicious and a really healthy breakfast option containing protein, antioxidants, vitamins, nutrients and fibre. Some may think that this sounds a slightly odd breakfast idea but, with its a fluffy, nutty texture combined with some fresh fruit, it makes for a really tasty breakfast alternative.

Serves 1


50 g flaked quinoa

325 ml almond milk (or milk of your choice)

Seeds of 1/4 vanilla pod or vanilla essence (optional)

10 g dried cranberries

25 g dried apricots, roughly chopped

15 g pistachio nuts, roughly chopped

1-2 tbsp natural yoghurt (optional)           


  • Rinse and drain the quinoa. Place the quinoa in a pan with 300ml of milk and simmer gently for 15 minutes.

  • Turn off the heat, transfer the quinoa into a bowl and mix in the remaining 25 ml milk and vanilla (if using) until well combined.

  • Set aside until needed or keep in the fridge overnight if preparing for the next day.

  • Mix in the nuts and fruit and spoon the quinoa into a bowl (or mason jar if you are taking it to the office).

 * Keep in the fridge and use within 3 days.