Breakfast Quinoa with Blackberries

Quinoa, for breakfast?! You betcha! This Breakfast Quinoa with Blackberries is a breakfast bowl like no other. Oats are classic and predictable, but Quinoa is the hip, popular grain on the block. You’ve seen Quinoa for lunch and dinner, but now experience quinoa for breakfast in all its glory. This may be a new idea to some and that’s what makes this recipe so good! The protein-packed powerhouse is topped with refreshing coconut yogurt, plump tart blackberries, slivered almonds, sweet maple syrup and cinnamon makes this the perfect breakfast to fuel you for a productive day.



Red Quinoa can be traced back to the ancient Aztec culture, where it was  considered a super food that promoted energy and stamina. It cooks up quickly into a fluffy texture with a pleasant earthy flavor. Nutritionally there is no difference between red and golden quinoa, and the red variety retains its color during the cooking process, helping to beautify your breakfast bowl.

Rich in fiber, iron and a variety of other vital nutrients and antioxidants, quinoa has many health benefits, making it the perfect breakfast indulgence. Quinoa is also gluten-free making it ideal for those who practice a gluten-free lifestyle due to celiac disease or gluten sensitivities. This super food also promotes a healthy heart and can help aid in weight-loss.

Now on to those plump blackberries! Melissa’s Blackberries taste best when they are very dark purplish-black to completely black. These berries are rich in antioxidants, especially in vitamin C, boasting a tart-sweet flavor that can easily be consumed as a juicy snack, or a topping for your favorite breakfast bowl. Don’t worry, we won’t tell if a few of the blackberries go missing (LOL!)

The combination of these two nutrient packed ingredients makes this Breakfast Quinoa with Blackberries as delicious as it is nutritious! Enjoy!



Breakfast Quinoa with Blackberries

Prep Time 3 mins
Cook Time 15 mins
Total Time 18 mins
Servings 4 servings


  • 1 cup red quinoa
  • 2 cups almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup slivered almonds
  • 1/4 cup coconut yogurt
  • 1 cup fresh blackberries


  • Cook the quinoa according to package directions, substituting the almond milk for water. Divide the quinoa mixture between the bowls. Drizzle with the maple syrup and sprinkle with the cinnamon and almonds. Place small scoops of yogurt in the center of each serving. Surround with the blackberries. Enjoy!
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