Recipe Overview
Why you’ll love it: This breakfast quinoa is just as creamy and customizable as oatmeal but it’s also packed with protein. Add your favorite toppings and grab a spoon!
How long it takes: 24 minutes
Equipment you’ll need: saucepan
Servings: 1 (but easy to scale)
Breakfast That Keeps You Full
I know… quinoa for breakfast sounds a little unexpected. While quinoa makes us think of recipes like quinoa chili, it has a neutral flavor that means it can also go sweet. (These quinoa pancakes are a good example!)
If you’re an oatmeal eater, you may need to try switching up your routine with breakfast quinoa. Quinoa is a great source of protein, so this is a breakfast that’s hearty and filling. Breakfast quinoa has the creamy, cozy, stick-to-your-ribs quality of Instant Pot steel cut oats but it’s a better source of protein to power you through your morning.
It’s one of those breakfasts that quietly makes your morning easier.
What makes it special:
- Make it your own. Top your breakfast quinoa with fruit, nuts, coconut, or whatever you want for the perfect, satisfying breakfast. There are endless mix-in and topping options for this breakfast quinoa recipe, both sweet and savory. You’ll never get bored with it.
- Easy to make. No one wants to spend an hour on a weekday breakfast—not even food bloggers! This breakfast quinoa comes together in under 30 minutes and most of the time is hands-off. You can easily make it ahead if you prefer.
Should You Rinse Quinoa?
Back in the day, you always had to rinse quinoa to remove the bitter coating on the outside. Nowadays, most quinoa is pre-rinsed. However, if you buy it in bulk or the package doesn’t say it’s pre-rinsed, it’s a good idea to rinse it with cool water in a fine mesh sieve until the water runs clear. If you’re not sure, I would advise rinsing it just to be on the safe side.
In fact, I usually rinse all my grains, rice, and legumes before cooking them to remove any debris or dust.
Ingredient Notes
Be sure to refer to the recipe card below for the full recipe, including measurements.
- Whole Milk: Whole milk gives the quinoa a nice creamy texture but if you have 2%, that can work too. Use nondairy milk to make vegan breakfast quinoa. If you prefer, cook the quinoa with water and skip the milk. In fact, even though I use milk, I still add a bit of water since quinoa absorbs so much liquid.
- Uncooked Quinoa: Any color will work in this recipe although white quinoa will give you more of a traditional oatmeal aesthetic. If you’re a little more adventurous, try red or black quinoa, or a mix of all three colors. All three types have the same health benefits but you may notice a slight difference in taste and texture.
- Toppings: If you lean toward a sweeter breakfast, add fruit, sweetener, nuts, seeds, coconut, whatever you like or have on hand. I like to add a little cinnamon and a dash of nutmeg, too. If you’re in the savory camp, top your quinoa with a fried egg and a handful of chopped bacon.
How To Make Breakfast Quinoa
Heat liquids. Bring the milk, water, and salt to a simmer in a saucepan (that has a cover) over medium high heat.
Add quinoa. Stir in the quinoa (and cinnamon, if you want).
Simmer. Reduce the heat to medium-low, cover the pan, and simmer for 12 to 14 minutes, stirring frequently, or until most of the liquid is absorbed and quinoa tails start to appear.
Let stand. Remove the pan from the heat, leaving it covered, and let the quinoa steam for 5 to 10 minutes. More of the liquid will be absorbed during this time.
Serve. Stir well, sweeten to taste, stir in more milk if desired, and add your favorite toppings.
Flavor Ideas for Breakfast Quinoa
Here are a few flavor combinations you may want to try:
- Apple cinnamon: Add diced apples and crunchy toasted walnuts or pecans. Sweeten with maple syrup or brown sugar. Apple compote with cooked apples is a great choice, too.
- Peaches and cream: Stir in diced ripe peaches (or thawed frozen peaches). Sweeten with honey and add a splash of vanilla extract. A spoonful of vanilla yogurt will up the creaminess factor.
- Pumpkin spice: Add a few spoonfuls of canned pumpkin purée and a generous pinch of pumpkin pie spice. Sweeten with maple syrup or brown sugar. Top with toasted nuts or this 3 ingredient crunchy oat topping.
- Tropical: Fold diced mango and coconut flakes into your breakfast quinoa. Sweeten with coconut sugar, honey, or agave nectar. I like it with sliced bananas added, too.
- Savory: For a protein-packed breakfast, top your bowl of quinoa (omit cinnamon) with a fried egg, crumbled bacon or diced ham, and a sprinkle of chopped chives or green onions. You can also stir finely shredded cheese into the hot quinoa.
Breakfast quinoa makes a great meal prep breakfast! Multiply the recipe as needed, then divide it into jars or airtight containers. Reheat in the microwave and add a splash of milk, if needed.
Another option is to cook the quinoa with water instead of milk so you can use it for other recipes, too. I often cook a whole box or bag of quinoa and freeze it for use in salads and meal bowls (learn how to freeze quinoa). Milk can be added to the quinoa when you warm it up to make breakfast quinoa.
Store breakfast quinoa in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop with milk.
Blend leftover breakfast quinoa into a smoothie to add extra protein and creaminess.
More Quinoa Recipes
Breakfast Quinoa
Ingredients
- ½ cup whole milk (other types of milk work, too)
- ¼ cup water
- 1 pinch salt
- ¼ cup uncooked quinoa, rinsed
- ¼ teaspoon ground cinnamon
Optional Toppings:
- additional milk or cream, fruit, sweetener (honey, syrup, brown sugar, coconut sugar), nuts, seeds, coconut, whatever you like
Instructions
- In a small saucepan, bring milk, water, and salt to a rapid simmer over medium high heat.½ cup whole milk, ¼ cup water, 1 pinch salt
- Add quinoa, and cinnamon (if using), stirring to combine.¼ cup uncooked quinoa, rinsed, ¼ teaspoon ground cinnamon
- Reduce heat to medium-low and simmer, covered, for 12 to 14 minutes, stirring frequently, or until most of the liquid is absorbed and quinoa tails start to appear (more liquid will be absorbed when the quinoa steams).
- Remove the pan from the heat, leaving it covered, and let the quinoa steam for 5 to 10 minutes.
- Top with desired sweetener, fruit, and milk, and enjoy immediately.additional milk or cream, fruit, sweetener (honey, syrup, brown sugar, coconut sugar), nuts, seeds, coconut, whatever you like
Notes
- Adjust number of servings. Feel free to multiply this recipe to make as many servings you like. For example, to make 4 servings, use 2 cups milk, 1 cup water, salt to taste, 1 cup quinoa, and 1 teaspoon cinnamon.
- Make ahead: Make a big batch of breakfast quinoa. Refrigerate it in individual covered containers and reheat in the microwave, adding extra milk if it’s too thick.
- Non-dairy: If you would like to make this recipe vegan or lactose-free, use a nondairy milk instead of whole milk. Water can be substituted for the milk, too.
- Variations: Refer to the post for lots of flavor combinations.
- This recipe was retested and revised 6/2024. The original recipe included 1 tablespoon chia seeds which can be added to the pan with the quinoa, if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Can we use this recipe for all age
If you’re introducing new foods to a baby or toddler, you should consult your pediatrician. Aside from that, yes, any age individual can eat this quinoa (again, if you have any special dietary needs, you’ll want to talk to your physician).
I tried this recipe and absolutely loved it. I didn’t have whole milk so I used 2% but it was still delicious. I rinsed the quinoa incredibly well but there was still a bit of a bitter taste once the dish was finished. Do you have any advice on how to get rid of the bitter? Does the bitter taste sort of depend on brand? TIA
I’m so glad you liked it! I think the bitterness will probably depend slightly on the brand but possible on freshness? I keep my quinoa in the fridge because I don’t go through it super quickly. Storing it in the fridge prevents it from getting rancid, which could translate to a slightly bitter flavor? Otherwise, you could counter the bitterness with a little extra sugar/maple syrup/honey/sweetener of your choice.
You’re supposed to rinse quinoa before hand that takesaway the bitterness
New vegan here. Figured out after a couple days I wasn’t getting enough protein, so for breakfast this morning, I tried a variant on Kheer, which is Indian rice pudding. So, it had brown rice, amaranth, flax seed, pumpkin seed, almonds, cashews, sunflower seeds, pistachios, chia seeds, and hazelnuts. cooked it all in soy milk with cardamon, cinnamon, vanilla, clove, and allspice. Threw in a handful of raisins, currants, and cranberries.
I started wandering on blogs this morning, looking for high protein, gluten-free breakfast foods
, and found people using quinoa for breakfast cereal, which I never would have thought of. So when this pot of stuff is gone, I’ll try amaranth and quinoa. Thanks for the idea!
I hope you love this! Kheer sounds amazing too!
Love the combination of berries, quinoa, chia and cinnamon!
I don’t see in the actual recipe that chia is mentioned. How much did you add and when? Thanks.
We simplified the recipe recently, but if you’d like you can add 1 tablespoon with the quinoa.
Yum! This looks healthy AND delicious!
Love this combo, love this for breakfast!
I need to make this for me and Camille! I just started getting her to eat oatmeal again…I over-did it when she was a baby. But now she’s back into it! I’d love to sneak a little quinoa in there next time…we always share the bowl <3
I am loving this breakfast idea! I’ve never thought about using quinoa for breakfast, but I love it! I can’t wait to give it a try :-)
I’m lactose intolerant. Do you think I could swap almond milk for the whole milk? Thanks!
Absolutely!
I love breakfast quinoa and the more cinnamon, the better!
I SO agree!