Packed with fiber, protein, antioxidants and essential minerals, quinoa has seen a staggering 25% increase in popularity over the past year alone.1
And there’s no better way to enjoy this nutritional powerhouse than in a delicious Slow Cooker Quinoa Breakfast Bowl. Prep the night before, wake up to a warm, nourishing breakfast, and fuel your body with the goodness of quinoa, fresh berries and crunchy nuts.
Why Quinoa Is a Great Breakfast Choice
Quinoa (pronounced KEEN-wah) is an ancient pseudocereal that has been cultivated in South America for thousands of years. (ref)
While it’s prepared like a grain, quinoa is actually the small, edible seed from a flowering plant in the amaranth family. It comes in a variety of colors like white, red, black, and tri-color varieties.
With its nutty flavor, chewy texture, and impressive nutrient profile, quinoa makes for a highly satisfying and energizing breakfast.
The complex carbohydrates and protein provide long-lasting energy to get you through a productive morning. The fiber helps you feel full and satisfied for hours after eating.
Customize Your Quinoa Breakfast Bowl
The beauty of this recipe is its versatility. Feel free to mix up the ingredients to suit your tastes and what you have on hand:
- Swap the berries for your favorite fresh or dried fruits like apples, bananas, raisins or apricots.
- Add a scoop of your favorite nut butter for extra protein and healthy fats.
- Drizzle with honey or maple syrup for an added touch of natural sweetness.
- Top with a sprinkle of chopped nuts or seeds for crunch.
- Stir in a dash of cinnamon, nutmeg, or vanilla extract to spice things up.
Slow Cooker Quinoa Breakfast Bowl
Ingredients
- 1 cup quinoa rinsed
- 2 cups unsweetened almond milk or milk of choice
- 1/2 cup water
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Toppings:
- Fresh berries strawberries, blueberries, raspberries
- Sliced almonds or chopped walnuts
- Unsweetened shredded coconut
- Nut butter almond, peanut, cashew
Instructions
- Add the rinsed quinoa, almond milk, water, maple syrup, vanilla, cinnamon and salt to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the quinoa is tender and has absorbed most of the liquid.
- Stir the quinoa to fluff it up. If it seems too thick, add a splash more almond milk.
- Spoon the cooked quinoa into bowls. Top each serving with fresh berries, nuts, coconut and a dollop of nut butter as desired.
- Serve warm and enjoy your nutritious breakfast bowl!
Nutrition
Source:
1. https://tastewise.io/foodtrends/quinoa
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.