My Quinoa Breakfast Bowl

Your New Breakfast Bowl

I moved to quinoa a while back because I felt inflammation in my body each time I ate oats, for some people oats are fine, but in my body, event the gluten-free ones don’t work. I use quinoa now for warm (or cold) bowls. It’s a great protein source and has a wonderful nutty flavor. My personal favorite brand is THRIVE, it’s sprouted, meaning all the enzyme inhibitors have been removed so you can absorb all your nutrients from this yummy bowl.


  • essential amino acids // the catalysts for the synthesis of proteins, enzymes, hormones, neurotransmitters, metabolic pathways, mental stabilization and pretty much everything else in your body. They are needed!
  • protein // Quinoa is a complete protein containing all nine essential amino acids.
  • iron // healthy blood builder and increases brain production
  • fiber // helps things move through you easily

This recipe has dried mulberries and walnuts but you can play! I like it with pecans, almonds or pistachios, blackberries, mangos, bananas! Just add what you love. Share your bowl with me on instagram, would love to see it, tag me and #strongandradiant

My Quinoa Breakfast Bowl
Recipe type: Breakfast
Cuisine: vegan, gluten free,
Prep time: 
Total time: 
Serves: 1
  • Base
  • 1.5 cups quinoa, cooked
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil or grass-fed butter
  • 1 tablespoon maple syrup or raw honey
  • ¼ teaspoon pink salt
  • Toppings
  • 3 strawberries, sliced
  • ½ avocado, pitted, peeled and sliced
  • 6 walnuts
  • 2 tablespoon dried mulberries
  • ¼ green apple, sliced
  1. Base
  2. mix all ingredients into a bowl, making sure it's well combined. That's it! Move on to toppings.
  3. Toppings
  4. slice and top
  5. drizzle a little maple syrup or raw honey one top
  6. serve and enjoy
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