Breakfast Quinoa: Berry & Walnut



I’m the type of person that wakes up hungry every single day, so there’s no way I could function skipping breakfast.  My extreme morning hunger always has me in search of a good hearty breakfast that will keep me full until lunch. I swore off boxed cereal a long time ago; I really feel like the processing most cereals undergo makes me hungry again within an hour. While oatmeal is a tried and true filling breakfast, quinoa can actually be eaten as a hot morning meal too. Plus, unlike oatmeal, quinoa is a complete protein. Quinoa contains all the essential amino acids our bodies need, which makes it a great vegetarian protein option. When cooked in milk instead of water you get even more protein!


The walnuts and chia seeds contain filling and healthy omega-3 fats. Walnuts also contain more antioxidants than any other nut, and they have the ability to lower cholesterol and reduce inflammation. You could use any fruit you have on hand in this recipe; I just enjoy the sweetness of blueberries combined with the tartness of raspberries. I felt the plethora of fruit made this meal plenty sweet, but I had to sweeten my husbands portion with a little honey, so I’ll understand if you need to use a little sweetener too.



{Breakfast Quinoa: Berry & Walnut}

breakfast_quinoaverticalSwitch-up for your morning oatmeal routine for quinoa, which has a great nutty flavor. Quinoa is a complete plant protein too, so it’s a great option for vegetarians. The walnuts and chia seeds pack in a healthy dose of omega-3 fats. 


Servings: 2



1/2 cup quinoa, rinsed

1 cup skim milk

  • You could also use soymilk. Other non-dairy milks will have less protein than dairy or soy.

1/2 cup raspberries

1/2 cup blueberries

2 Tbsp chia seeds

1/4 cup chopped walnuts


Optional ingredients:

sweetener of choice (if you’re taste buds aren’t accustomed to fruit alone for sweetness)

1/2 tsp cinnamon



1. Combine quinoa and milk and bring to a boil over medium heat, let boil for 5 minutes, stirring occasionally. Remove from heat and cover for 15 minutes until liquid is fully absorbed.

2. Add remaining ingredients and stir to combine.  The chia seeds will absorb a little more liquid, so you can add another tbsp of milk if the mixture is too thick.


Nutrition info per serving:  415 cal, 18 g fat (1 g sat fat), 16 g pro, 53 g carb, 12 g fiber



If you’re pressed on time in the morning, cook up the quinoa the night before and refrigerate. Add a little more milk and reheat in the morning, then mix in your fruit and nuts. 

5 Responses to Breakfast Quinoa: Berry & Walnut

  1. […] Breakfast: Quinoa breakfast–like oatmeal, but with quinoa. 1/2 cup cooked quinoa heated up with almond milk+protein and 1 small banana (caramelize in microwave), and then topped with 1/2 cup blueberries and 2 tbsp walnuts and 1 tsp chia seeds; coffee with 2 tbsp canned coconut milk […]

  2. […] Breakfast:  1/2 cup certified gluten-free oats cooked in soy milk, and 1 banana (caramelize in microwave), 1/4 cup blueberries, mix in 1 tbsp chia seeds after cooking; coffee with 2 tbsp canned coconut milk […]

  3. […] Breakfast: 2 scrambled eggs; 1/2 a  small sliced avocado & grape tomatoes; 1/2 a grapefruit; coffee with 2 tbsp canned coconut milk […]

  4. […] Photo credit: Salon, My Quinoa Nutrition, I Run on Nutrition,  […]

  5. […] Photo credit: Salon, My Quinoa Nutrition, I Run on Nutrition, […]

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