- 1 Cup quinoa
- 1/2 Cup dried cherries, mixed berries or chopped apricots
- 1/4 Teaspoon vanilla extract
- 2 Cups Blue Diamond Original Unsweetened Almond Breeze
- 1/3 Cup cherry, berry or apricot 100% fruit spread
Rinse quinoa in a fine mesh strainer and drain well.
Transfer to a medium saucepan and stir in Almond Breeze.
Bring to a boil; reduce heat and simmer, covered, for 12 minutes.
Remove cover and increase heat slightly; add dried fruit and extract and cook for 8 minutes more or until creamy, stirring occasionally.
Stir in fruit spread.
Calories Per Serving712
Folate equivalent (total)115µg29%
Unreal Overnight Quinoa & Oats Recipe
This delicious and healthy clean eating overnight quinoa and oats recipe is super easy to make, packed with protein and added quinoa, and makes a perfect no cook option for breakfast that’s dairy free, gluten free, and vegan!
Quinoa Superfood Breakfast Skillet
I can’t believe I’m about to say this, but oatmeal and I have been growing apart lately. As you may know, my Chocolate Peanut Butter Cup Oatmeal recipe has been my breakfast staple for years, and I make it 4+ mornings every week, but lately I’ve been looking for more variety in my breakfast options and that’s how I came upon this quinoa dish.
The idea here was to take some leftover fluffy quinoa, throw it in a skillet with coconut milk, and add a bunch of delicious fruit and superfoods into the pan to create a slightly-sweet breakfast skillet that has as much nutrition as it does flavor – all in less than 10 minutes. With complete protein, carbs, healthy fats, and antioxidants, it’s the perfect breakfast.
The thing I love most about eating quinoa for breakfast is the way it gives you “light” energy. Unlike other grains that can make me feel sluggish, quinoa always leaves me feeling full but energized (perhaps this is because it’s not a grain at all, but a seed/pseudocereal).
I don’t expect my CPB Oatmeal to be unseated anytime soon, but it does have some competition now…
Makes 2 servings
- 2 cups cooked quinoa
- 1 lemon (juice)
- Pinch of salt
- 1 cup light coconut milk
- 2 bananas
- 1 cup berries (1/2 cup of two kinds)
- 1/3 cup walnuts
- 1-2 tablespoons chia seeds
- 1 teaspoon vanilla
- 1-2 tablespoons maple syrup
- Maca powder (optional)
- Chopped mint (for garnish)
Having leftover quinoa to use in this recipe makes it even easier, but if you’re making it fresh, do that first. The recipe calls for about two cups of fluffy quinoa, which means you’ll need to start out with 1 cup of dry quinoa and 2 cups of water.
With the quinoa ready, add it to a large skillet along with a pinch of salt and some lemon juice. Then add the coconut milk and banana (cut into rounds). Turn the heat to medium-low and give these ingredients about 5 minutes to simmer, stirring occasionally.
NOTE: If you want to make a lower calorie option, you can use any non-dairy milk but it won’t be nearly as creamy.
Next add all the remaining ingredients (minus the mint) and give it another 5 minutes until most of the coconut milk is absorbed and everything is blending together beautifully. Garnish with some fresh chopped mint leaves and enjoy.
TOP 5 AYURVEDIC BREAKFAST RECIPES
Surprisingly, Ayurveda says that the first meal of the day should not be the biggest because your digestive system can’t handle too much just after you’ve woken up. Each one of us has a unique bodily constitution, which means you’ve got to find what works best for you in the morning.
- If you’re Vata, then cooked food like a warm porridge will make your mornings glorious.
- If you’re Pitta, you’re likely to relish a bowl of cold cereal or toast sprinkled with cinnamon.
- If you’re Kapha, a dry, spicy and light breakfast like savoury pancakes is a delight. Whatever your dosha type is, I’ve got you covered with these delish brekkie ideas.
1. Ginger Turmeric Ayurvedic Smoothie
If you want to see the magic of Ayurveda, just sneak in some ginger and turmeric in your daily diet. This smoothie combines the healing properties of anti-inflammatory turmeric and fragrant ginger – it’s full of antioxidants and guess what, it’s antibacterial too.
Blend in half a mango, half a banana, some ginger, black pepper, turmeric and your fave nut milk to make a glass of this golden gorgeousness!
What you need:
- Half a banana
- Half a mango
- A tiny piece of ginger
- A pinch of black pepper
- Half a teaspoon turmeric powder
- Your fave plant-based milk
- Pop all the ingredients into a blender.
- Do a little happy dance.
- Keep blending until it is as smooth as silk.
- Pour it into a fancy glass. Sip it slowly and enjoy!
2. Spiced oatmeal with stewed fruit
Like a warm bowl of oatmeal in the mornings? Then you’re sure to fall in love with this spiced porridge made out of oats, fennel, cardamom, cinnamon, plant-based milk and any seasonal fruit you can find.
This is one of my favourite Ayurvedic breakfast recipes to make on cold winter mornings. Just make sure you do it when you’re up and showered as it’s so soothing, it can send you back to bed.
What you need:
- a fistful of oats
- any local & seasonal fruits
- half a glass of water
- half a glass of your fave plant-based milk
- crushed green cardamom, ground cinnamon & fennel seeds
- A healthy sweetener (I use Indian jaggery)
For Oats Porridge
- Put a small saucepan on the stove and heat it.
- When the pan begins to start hitting, throw in the spices and the oats. Mix it evenly.
- Dry roast this mixture for a few seconds.
- Pour the warm water over it and stir.
- Let it simmer and cook until the oats soften.
- Add plant-based milk and it’s done!
For Stewed Fruit
- Cut the fruit in whatever way you like
- Put the fruit in a heated pan with 2 teaspoons of water so that it’ doesn’t stick or burn.
- Cover it with a lid and let it simmer. Stir it from time to time.
- When the fruits becomes soft, it’s ready!
3. Cardamom Quinoa Porridge
I love oats but I also like a little variation. If you’re bored of your regular oatmeal, based ayurvedic breakfast recipes, switch it out quinoa porridge recipe – boil quinoa, almond milk, rock salt, vanilla extract for a couple of minutes.
Top this warm porridge with cubes of stewed pear and sliced toasted almonds. You can add any healthy sweetener of your choice – like agave or maple syrup. This is not only yummy but also keeps you full until lunchtime.
What you need:
- Half a cup rinsed quinoa
- A cup of plain almond milk
- Half a cup water
- A few drops of vanilla extract
- A pinch of sea salt
- A pinch of ground cardamom
- A diced pear
- 3-4 toasted & sliced almonds
- Mix water, vanilla, salt, cardamom, quinoa, half a cup almond milk in a saucepan.
- Bring it to a boil. Lower the heat and let it simmer.
- Cover with a lid until the water is gone. Turn of the heat off and let it sit for 5 minutes.
- Here’s a sexy serving idea – Take a small wide jar, put in the quinoa with the rest of the almond milk, garnish with the pear & almonds. And don’t forget to make a cup of freshly brewed ginger tea with it.
If you like the idea of hot cereal in the morning (me too!), watch this video for a super easy Ayurvedic breakfast recipes that take hardly any time to make.
4. Greens & Fresh Herb Frittata
This savory goodness is the best Ayurvedic breakfast recipes ever.
I like a savory breakfast from time to time and I swear by this frittata filled with the green goodness. Made with free-range eggs, rock salt, black pepper, parsley, thyme and spinach, this baked meal is ideal for a Sunday brunch.
Want an egg-free frittata? No worries, just substitute the eggs with a mix of chickpea flour, water & olive oil.
What you need:
- 6 free-range eggs
- A tablespoon of freshly chopped parsley
- A handful of spinach leaves
- A tablespoon of fresh thyme
- Half a teaspoon of oregano
- A quarter teaspoon of Himalayan salt
- A pinch of black pepper
- Heat your oven to 350°F.
- While the oven takes it is time, put the spinach in a small pot of boiling water. Once the leaves wilt, remove them from water and set aside.
- Whisk eggs in a big bowl until they completely blend.
- In the same bowl, add the spinach and the rest of the ingredients and mix.
- Pour the mix into a pie plate or an oiled cast iron skillet.
- Bake for 20 mins or until the top begins to look golden brown. Just insert a knife and it comes clean, your frittata is ready to be devoured.
5. Golden Chickpea Flour Pancakes
Want hi-protein pancakes in the morning minus the eggs? You can totally do that by using this magic ingredient – chickpea flour.
Make a batter with these 7 ingredients – chickpea flour, chopped red onions, ghee (Indian clarified butter), black pepper, cumin powder, Himalayan salt & water. And make sure to use a pan free of nasty toxics.
If you don’t like a lonely pancake sitting on a plate, you better give it an irresistible topping. I eat these golden pancakes with homemade cashew herb cheese and organic mango chutney. Of all the Ayurvedic breakfast recipes, this one takes a little longer to make, but it’s worth it.
What you need:
- A cup of chickpea flour (known as besan in India)
- Two and a half cups of water
- Half a small onion chopped
- Half a teaspoon of cumin powder
- Himalayan salt according to your taste
- A pinch of black pepper
- A tablespoon of ghee
- Add chickpea flour to a large mixing bowl and break any lumps in the flour.
- Mix in the water and keep stirring until reaches a pancake batter-like consistency.
- Heat a cast iron skillet. Melt half a teaspoon of ghee and spread it evenly over the surface.
- Once the pan warms, pour the batter and dish out your first pancake. Now here’s some bad news – the first pancake always sticks of the pan. So try to flip it and if you cant, don’t panic! Just scrape it off with a spatula.
- Now pour the batter for the next one and cook on both sides until golden brown.
- Serve with small salad of lettuce and cherry tomatoes. You can also slather some nut butter on your pancakes.
Feeling hungry after reading all this? Take a small break and make your grocery list so that you can pick your favorite Ayurvedic breakfast recipes and get busy making it in your very own kitchen.
Want other busy boss ladies like yourself to feel nourished and well? If you’re nodding yes, go ahead and pin these recipes on Pinterest to share the love.
Now, what’s your plan for lunch? I’m making one of my top 5 Ayurvedic lunch recipes later today. Wanna join?
A morning breakfast parfait rockstar. See recipe here.
About Adam Bryan
Founder of Urban Tastebud focused on sharing awesome products and resources from the web's best brands.
Not sure why, but I react to quinoa just as I do gluten. Just a word if caution to anyone who hasn’t tried it yet.
I was worried about that. I react to oatmeal also just like I do to gluten. I want to give this a try but am unsure.
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17 Delicious Ways to Eat Quinoa for Breakfast
I probably don't need to sell you on the idea of eating quinoa. Although it's technically a seed, quinoa has quickly become the trendiest way to fill your whole grain quota, and quinoa bowls are taking over lunch menus (and Pinterest boards) everywhere. Something you may not have come around to yet, though, is eating quinoa for breakfast. Let me just start by saying: Quinoa for breakfast is an excellent idea.
It's no secret that I love classic oatmeal more than pretty much any other food out there, but even I can appreciate the appeal of a quirky, quinoa-based breakfast every once in a while. See, when I cook whole grains, I cook them in big batches to use in recipes throughout the week. Most of the time I have no problem getting through the whole batch, but sometimes I find myself with an almost-full container of cooked quinoa (or farro, or wild rice) come Thursday night, and that's when I start getting creative. I like eating cold quinoa on top of yogurt with some fruit and nuts, or warming cooked quinoa in a pot with milk and whatever toppings or sweeteners I have on-hand. It's also fun to throw cooked quinoa into eggs as you're scrambling them, or add it to breakfast classics like pancakes and muffins.
If your interest is piqued, here are 17 quinoa breakfast recipes that range from simple bowls to a brunch-worthy quiche. Next time you open the fridge and see that container of cooked quinoa sitting there, you'll know exactly what to do.
Summer Fruit & Quinoa Breakfast Bake
It’s just about time for another adventure! I bought overalls for lavender fields and sundresses for ritzy beaches, because this lady is headed to the south of France! My sister, a Hawaiian sun princess, flew half way across the world and we’re going to reunite with the whole family in Germany (which will likely just involve me cuddling Louie nonstop), before hopping a train down south. The tulip-man is going to be pretty jealo of my Pokemon collection when I get home.
And as a breakfast fanatic, I don’t think any great adventure can begin without a good breakfast. So today we’re cooking up a breakfast that’s packed with healthy whole grains, peaches, and strawberries…the Summer Fruit Quinoa Breakfast Bake!
Do you remember the Berry Bulgur Breakfast Bake from a few months ago? This quinoa breakfast bake is a bit like that, but with, summer fruits, quinoa instead of bulgur, and an insy bit less hands-on work. But the concept is still the same. Throw a bunch of healthy ingredients in a dish, bake for an hour, boom breakfast.
Cinnamon Toast Breakfast Quinoa
This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish.
I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. It was like watching a stack of dominoes fall.
It was Cookie’s lucky day. She helped clean up the spilled milk and I gladly called it a day. I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast.
I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.
I found the recipe concept in an Amazon impulse purchase, a vegan and gluten-free cookbook called Yum Universe by Heather Crosby, who also runs a blog by the same name. I tweaked the method and ingredients, like I do.
This recipe is the perfect use for leftover quinoa, although I like it so much that I’ve started cooking up quinoa just for breakfast. Here’s how to cook perfect quinoa, which never fails me.
These cookies are vegan, gluten-free, and free of refined sugars. They’re healthy enough to eat for breakfast and so delicious you’ll be craving them for dessert! We filled the cookies with fruit jam, but you can omit the jam and eat them without it if you prefer. Here are other breakfast cookie fillings you may enjoy:
Our Quinoa Breakfast Cookies are filled with simple ingredients!
- Quinoa - You can use quinoa flour, but we like the more rustic texture that food-processing your own creates. This recipe calls for uncooked quinoa!
- Almond flour - You can also make these quinoa cookies with ground almonds, walnuts, hazelnuts etc
- Sweetener - Pure maple, honey, or silan ( date syrup) are all sweeteners that work well in this recipe. Use your favorite!
- Baking ingredients - Cinnamon, baking powder, salt, and vegetable oil all contribute to this easy breakfast cookie!
- Jelly - We love using raspberry jelly in between two cookies. It makes for a sweet cookie that we cannot resist. Use any flavor or eat the cookies plain (they’re delicious on their own!)
Quinoa Fruit Salad
I don’t know what the weather is like out there but here in LA, it’s 90+ degrees every. single. day. It’s so hot that I can’t even bear to go outside. The only time I leave the house is when I finally drag myself to the gym or when we’re low on milk. Other than that, we stay inside the apartment with the AC blasting on.
So while the sweltering heat wave is still happening, I try my best to keep the oven off. That’s where this fruit salad comes in. With a simple tart lemon vinaigrette, this quinoa-packed fruit salad comes together in just 10 minutes without turning on the stove. It’s a protein-packed salad that’s also so incredibly refreshing and so nutritious. It’s just what you need to keep cool during this summer heat!