Blueberry, Banana and Quinoa Breakfast Recipe

A blueberry and banana quinoa bowl is a warm, hearty and comforting breakfast. What can get better than nutty quinoa cooked in a combination of almond and coconut milk topped with fresh blueberries and banana slices? The bowl is perfectly sweet, spices flawlessly compliment the toastiness of the seeds, a touch of cocoa is added for decadence and it is finished with a touch of maple syrup because it isn’t breakfasted without maple syrup. Check out how to make the bowl below.

Serves 4


  • 2 handfuls fresh blueberries or as much as desired
  • 1 banana, thinly sliced
  • 1 cup tri-colored quinoa
  • 1 cup light coconut milk
  • 1 cup vanilla almond milk
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • Real maple syrup, to taste
  • Pinch of salt
  • Chopped walnuts, for garnish


  1. Rinse and drain the quinoa. Rinse well to remove the saponin or bitter outer coating.
  2. Pour the coconut milk and almond milk into a saucepan. Stir well.
  3. Bring to a boil and add the quinoa, sugar, cinnamon, nutmeg, and salt. Stir.
  4. Reduce to a simmer, cover and cook for 12-15 minutes or until the seeds are tender and most of the liquid is absorbed.
  5. Remove from the heat and stir in the cocoa powder as well as the vanilla extract.
  6. Cover and leave to sit for a few minutes. This will intensify the flavor.
  7. Gently fluff the quinoa with a fork.
  8. Ladle into bowls and drizzle with maple syrup.
  9. Top with sliced banana and blueberries.
  10. Add more almond milk if desired. Some like a thinner consistency while others prefer a thicker consistency.
  11. Garnish with chopped walnuts.
  12. Serve and enjoy. Feel free to dust each serving with cocoa powder if you really like chocolate.

Learn more about the nutritional value of grains quinoa -> Click the link.


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