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Overhead view of two Blueberry Quinoa Breakfast Bowls on a white background with scattered blueberries and cinnamon sticks.
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5 from 2 votes

Blueberry Quinoa Breakfast Bowls (Quick and Easy Recipe!)

This Blueberry Quinoa Breakfast Bowls recipe is vegan, gluten-free, and naturally sweetened! It makes a quick, easy, and healthy morning meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Blueberry Quinoa, Blueberry Quinoa Breakfast Bowls
Servings: 4 servings
Calories: 306calories
Author: Alia Kay

Ingredients

  • 1 cup uncooked quinoa
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup blueberries (fresh or frozen)
US Customary - Metric

Instructions

  • In a medium saucepan set over medium-high heat, add the quinoa, coconut milk, water, coconut sugar, vanilla, and cinnamon.
  • Allow mixture to come to a boil, while stirring.
  • Reduce heat to low, cover and simmer for 15-20 minutes or until the liquid is absorbed.
  • Stir in the blueberries until warmed through. Serve immediately.

Notes

Leftovers can be stored in the fridge for up to five days.

Nutrition

Calories: 306calories | Carbohydrates: 38g | Protein: 7g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 386mg | Fiber: 4g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 4mg