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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » 5-Ingredient Quinoa Breakfast Pots

5-Ingredient Quinoa Breakfast Pots

Published: Apr 15, 2014 by Wendy Polisi Modified: Jan 8, 2018 · 480 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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These 5-Ingredient Quinoa Breakfast Pots are an easy vegan breakfast that you can make ahead.  The perfect healthy way to start your day.

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.!

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5 from 1 vote

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.
Prep Time7 mins
Cook Time17 mins
Total Time24 mins
Course: Breakfast
Cuisine: American, Gluten Free, Healthy, Quinoa
Servings: 2
Calories: 112kcal

Ingredients

  • 4 cups almond milk
  • 1 cup quinoa equal parts of white, red, and black varieties
  • 10 oz strawberries sliced (16-20 strawberries)
  • 2 tablespoon pistachios slivered
  • 2 tablespoons honey
US Customary - Metric

Instructions

  • 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.
  • Cook on low heat for 15 minutes, or until the quinoa is cooked through.
  • Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
  • Top with the strawberries and pistachios, and drizzle the honey on top.

Notes

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

Nutrition

Calories: 112kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Sodium: 650mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 608mg | Iron: 0.3mg

 

 

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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5 Ingredient Quinoa Breakfast Pots
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Shannon Graham

    January 15, 2018 at 1:19 am

    5 stars
    This is a delicious breakfast idea!

    Reply
  2. Jennifer

    July 27, 2018 at 1:16 pm

    Did you mean 2 cups of quinoa, or 2 cups of almond milk? I made this as-is and 1 cup of quinoa couldn't absorb 4 cups of milk in 15 minutes even at a higher temperature on the stove.

    Reply
    • Wendy Polisi

      July 30, 2018 at 6:37 pm

      Hi Jennifer! This was a guest post and I've never made the recipe, but my guess is that it is supposed to be a very moist cereal so that when you make them ahead for breakfast that it is still very moist when you are ready to eat it.

      Reply

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  1. Quinoa Breakfast Pots – Upstream Downstream says:
    April 4, 2017 at 6:29 PM

    […] Original recipe can be found at https://wendypolisi.com/5-ingredient-quinoa-breakfast-pots/ […]

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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