5-Ingredient Quinoa Breakfast Pots

5-Ingredient Quinoa Breakfast Pots
Hi there!

My name is Stephanie and I write everydayfeasts.com, and today I’m guest posting for Wendy here at Cooking Quinoa.

I love cooking with quinoa, so I was thrilled when Wendy asked me to share one of my favorite quinoa recipes with you.

Today I’ll be telling you a little bit about my 5-ingredient quinoa breakfast pots, which I make a lot. Now, I’m totally an early morning person, but I always seem to be scrambling to get out the door in the a.m. to get to meetings or run errands. And one thing I really don’t like doing is skipping breakfast. It makes me feel cranky, hungry, and I get tired really quickly. The other thing is that I like to eat pretty healthy breakfasts, because they set the tone for my day and help me stay focused and feel my best.

5-Ingredient Quinoa Breakfast Pots
Enter these little quinoa pots. They’re the perfect easy, wholesome breakfast. If I know I’m going to have a busy morning, I prepare them the night before and put them in the fridge for a grab-and-go breakfast the next day. They hardly take any time to put together, and with only five ingredients, they’re incredibly easy to make.

The thing I like the most about these little pots is that they’re delicious! It’s almost like eating dessert, which is great when it’s healthy and still only 7:00 a.m.!

5-Ingredient Quinoa Breakfast Pots
These little breakfast pots are incredibly versatile. You can substitute mixed quinoa with just one variety, and the strawberries with whatever fruit is seasonal and available to you (even frozen fruit will do in a pinch). You can sub out the pistachios for almost any other nut (think hazelnuts or almonds), and you can even experiment with other nut or dairy milks. Have fun making it your own! This recipe is vegan and gluten-free.
  • 4 cups almond milk
  • 1 cup mixed quinoa (equal parts of white, red, and black varieties)
  • 10 oz fresh strawberries, sliced (16-20 strawberries)
  • 2 tbsp pistachios, slivered
  • honey to sweeten (I use approximately 2 tbsp.)
  1. In a small saucepan, warm the almond milk on low heat. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.
  2. Cook on low heat for 15 minutes, or until the quinoa is cooked through.
  3. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
  4. Top with the strawberries and pistachios, and drizzle the honey on top.
Servings 4, Serving Size 365g, Calories 254, Fat 6.9g, Carbohydrates 41.9g, Protein 8g, Cholesterol 0mg, Sodium 183mg, Potassium 550mg, Fiber 9.7g, Sugars 12.4g, WW Pts 6



Connect with Stephanie!


Stephanie is a self/mama/grandma-taught home cook. She writes Everyday Feasts, a little blog about cooking simple, delicious meals.

Here’s where you can find her:


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