Quinoa Breakfast Bowl
Quinoa Breakfast Bowl celebrates wholesome ingredients and the ancient quinoa grain’s nutty essence with the bright, fresh flavors of fruits and the satisfying crunch of nuts. Also, you might choose toppings as the lush juiciness of berries, the sweet citrus, or the exotic allure of mangoes and kiwis, along with walnuts or hazelnuts. Make this quick and easy Quinoa Fruit Breakfast Bowl healthy breakfast recipe!
Did you know that Quinoa, a seed that has been a staple in the Andean diet for thousands of years? Also, Quinoa has gained superfood status around the globe for its high protein content and rich array of vitamins and minerals. When cooked, it becomes fluffy and slightly chewy, with a delicate flavor that makes it an ideal canvas for breakfast creations.
- Servings 3
- Prep 15 min
- Cooking 20 min
Ingredients in Quinoa Breakfast Bowl
- Cooked white quinoa (see recipe below)
- Raspberry 250 gram
- Apple one, sliced
- Raspberry 250 gram
- Honey 3 tbsp
- Sliced pineapple 250 gram
- Almonds chopped (follow the tag link for instructions)
- Peanut sauce to taste (follow the tag link for the recipe)
how to cook quinoa on stove
- Rinse quinoa seeds Thoroughly: Quinoa naturally has a bitter-tasting coating called saponin. To remove this, rinse the quinoa under cold water using a fine mesh strainer, rubbing the seeds with your hands. Rinse until the water runs clear.
- Use the Right Ratio of Water to Quinoa: The standard ratio is 2 cups of water for every cup of dry quinoa. However, for an even fluffier texture, you can presoak quinoa in water for about half an hour.
- Before cooking, adding a pinch of salt to the water will enhance the quinoa’s natural flavor.
- Cooking Process: Bring the water (with quinoa) to a boil, then reduce it to a simmer. Cover the pot with a tight lid to prevent steam from escaping. Simmering is essential for allowing the quinoa to puff up and become fluffy.
- Avoid Stirring: Once the quinoa is simmering, avoid the temptation to stir it. Stirring can break down the grains and release starches, leading to a stickier result.
- Cook the quinoa for about 15 to 20 minutes. You’ll know it’s done when it’s tender, and you can see the little quinoa “tails” (the kernel’s germ) curling out from the seeds.
- Let It Sit: Once your timer goes off, turn off the heat and let the quinoa sit, covered, for another 5 minutes. This allows the quinoa to steam further and keeps it from being too wet or clumpy.
- Fluff with a Fork: After letting it sit, remove the lid and fluff the quinoa gently with a fork. This separates the grains without compacting them, leading to a mushy texture.
How to Make Quinoa Breakfast Bowl
- Wash the raspberries gently and set them aside to dry.
- Slice the apple into thin pieces. To prevent browning, you can toss the slices in a little lemon juice.
- Ensure the pineapple is peeled, cored, and sliced into bite-sized pieces.
- Follow the provided tag link to prepare the chopped almonds. This may involve toasting them lightly for extra flavor and then chopping them into smaller pieces.
- Prepare the peanut sauce according to the recipe provided in the tag link. Adjust the seasoning according to your taste preferences.
- Start with a base of the cooked white quinoa in a serving bowl. Spread it out evenly at the bottom of the bowl.
- Depending on your preference, arrange the raspberries, sliced apples, and pineapple pieces on top of the quinoa in sections or mixed.
- Drizzle the honey evenly over the fruits.
- Sprinkle the chopped almonds over the top for a crunchy texture.
- Finally, add the peanut sauce to taste. You can either drizzle it over the entire bowl, serve it on the side for dipping, or add it as desired.
- Your quinoa bowl is now ready to be enjoyed! It can be served immediately or chilled in the refrigerator for a refreshing meal. This versatile dish can be customized with different fruits, nuts, and sauces to suit your taste. Enjoy your delicious and nutritious quinoa bowl!