Guide · Oct 12, 2026
Quinoa Breakfast Bowl with Berries and Walnuts
A warm quinoa breakfast bowl with berries, walnuts and hemp seeds. Vegan and gluten-free; 25 minutes.
Last updated
Short answer: A good alkaline-style breakfast is built on whole grains, fruit, nuts and seeds. This quinoa bowl takes about 25 minutes, makes three servings and reheats well, so one batch covers several mornings.
Quinoa works well at breakfast because it cooks in the same time as steel-cut oats and holds up in the fridge. Cinnamon and a little maple syrup keep it in porridge territory; the berries and walnuts add texture. For more ideas, see all our breakfast recipes or the 7-day meal plan.
Swaps and substitutions
- Use oat or soy milk instead of almond milk.
- Swap walnuts for pumpkin seeds to make it nut-free.
Quinoa Breakfast Bowl with Berries and Walnuts
Warm quinoa simmered in almond milk with cinnamon, topped with berries, walnuts and hemp seeds.
Developed by the ElectricDiet team
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Makes
- 3 bowls
Ingredients
- 1 cup quinoa, rinsed well
- 1½ cups water
- 1 cup unsweetened almond milk, plus extra to serve
- ½ tsp ground cinnamon
- salt, a pinch
- 1½ cups mixed berries, fresh or thawed frozen
- ¼ cup walnuts, chopped
- 2 tbsp hemp seeds
- 1 tbsp maple syrup, optional
Method
- Rinse the quinoa in a fine sieve under cold water for about 30 seconds to remove its bitter coating.
- Put the quinoa, water, almond milk, cinnamon and salt in a medium saucepan and bring to a boil over medium-high heat.
- Lower the heat, cover and simmer for 15 minutes, until the liquid is absorbed and the grains are tender.
- Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork.
- Divide among 3 bowls, add a splash of almond milk, and top with berries, walnuts, hemp seeds and maple syrup if using.
Food safety and storage
- Cooled quinoa keeps in a covered container in the fridge for 3 to 5 days. Reheat with a splash of milk until steaming.