Quinoa Breakfast Bowl Recipe (with Chia and Strawberries)

Begin the day with a satisfying bowl of Breakfast Quinoa. This gluten-free recipe features layers of pre-cooked quinoa and creamy strawberry chia pudding topped with fresh berries, pecans, and coconut.

This quinoa breakfast recipe yields 2 perfectly portioned vegan or vegetarian meals.

Quinoa for breakfast is a staple in my morning routine.

With meal-prepped or leftover cooked quinoa, you can easily add fruit, nuts, seeds, and more. I already have recipes for quinoa with fruit and apple cinnamon quinoa bowls.

However, my latest go-to breakfast features light and fluffy quinoa, strawberry chia pudding, and delectable toppings like fresh strawberries, pecans, and coconut.

The rich, creamy texture of the strawberry chia pudding perfectly complements the tenderness of cooked quinoa and the sweet, fruity flavor of the strawberries.

Plus, this breakfast quinoa is a breeze to prepare, especially if you have leftover quinoa to use up. Simply soak the chia seeds overnight, then effortlessly assemble your bowl in the morning.

Whether you’re looking for a hassle-free breakfast for a hot summer day or a convenient grab-and-go option for the work week, this quinoa chia breakfast has you covered!

Why You’ll Love This Recipe

Here is why this quinoa chia bowl belongs in your breakfast rotation:

• Nutrient-packed. Quinoa is a powerhouse of high-quality protein, essential amino acids, fiber, vitamins, and minerals to kickstart your day.
• Gluten-free. Quinoa offers a gluten-free source of whole grains that doesn’t compromise taste or texture.
• Vegetarian and vegan-friendly. You can make it with your favorite plant-based or cow’s milk.
• Hassle-free. These bowls are perfect for busy mornings. All you need to do is soak chia seeds overnight, gather the ingredients in the morning, assemble them, and enjoy!

Ingredients You’ll Need

Here’s everything you’ll need for a quinoa chia breakfast:

• Chia seeds – These tiny, nutrient-dense seeds contain omega-3 fatty acids, fiber, antioxidants, vitamins, and minerals. When combined with liquid, they absorb the moisture and become a gelatinous, pudding-like consistency.
• Milk – Select your favorite non-dairy or cow’s milk to soak the chia seeds. I used coconut milk, but coconut water, almond, cashew, or oat milk would also be great.
• Strawberries – Instead of using strawberry syrup with artificial flavors, I blended fresh strawberries with milk to create a smooth, flavorful liquid to soak the chia seeds in. If you use frozen strawberries here, be sure to thaw them ahead.
• Coconut sugar – Adding sweetener is optional. However, it enhances the natural strawberry flavor.
• Cooked quinoa – I like preparing a big batch for recipes throughout the week. It makes my mornings so much simpler!
• Toppings – I sprinkled a few quartered strawberries, pecans, and unsweetened coconut for the finishing touch. Keep reading for more breakfast bowl topping ideas.

How to Make a Quinoa Breakfast with Chia

Follow along with these simple steps to make strawberry chia quinoa breakfast bowls:

1. Blend the liquid base: Place strawberries, coconut sugar, and milk of your choice in a blender and puree until smooth. Pour the mixture into a jar or glass container.
2. Add chia seed: Add the chia seeds and stir until they are fully incorporated with the liquid.
3. Soak the chia seeds: Cover the container with a tight lid and place it in the fridge overnight.
4. Assemble the bowls: In the morning, transfer the chia pudding to a bowl. Top with quinoa, quartered strawberries, pecans, shredded coconut –and enjoy!

Recipe Tips

Here are a few helpful hints to make the best breakfast with quinoa:

• Rinse the quinoa thoroughly before cooking to remove any bitterness. Use a 1:2 quinoa-to-water ratio for light, fluffy results.
• When assembling your breakfast bowl, start with a generous layer of strawberry chia pudding as the base for your quinoa bowl, then add a serving of perfectly cooked quinoa on top, followed by toppings for a delightful contrast in texture.
• The longer chia seeds are left to soak and absorb the milk, the more hydrated and moist they become. So, let the mixture stand in the fridge for at least 4 hours, or for an even softer and creamier texture, let it stand in the refrigerator overnight.

Variations

Here are some of the many ways to customize your quinoa chia breakfast so you never get bored:

• Cook quinoa in fruit juice – Consider cooking the quinoa in fruit juice (try strawberry or blueberry!) for added fruity flavor.
• Sweeten naturally – Instead of coconut sugar, try honey, maple syrup, or agave. Add a splash of vanilla extract or a pinch of cinnamon to the chia mix.
• Switch fruits – Instead of strawberries, try blending other fruits with milk to soak the chia seeds, like bananas, blueberries, blackberries, or raspberries.
• Crunchy toppings – Mix and match pecans, almonds, hazelnuts, pistachios, and toasted coconut flakes. Sprinkle seeds like hemp seeds, flaxseeds, or pumpkin seeds on top for added nutritional benefits. Or, indulge with mini dark chocolate chips or chocolate shavings.
• Creamy toppings – Consider a dollop of Greek yogurt or a drizzle of nut butter as the finishing touch for extra protein and richness.

Storing & Freezing

If you didn’t finish your breakfast, store leftovers in the fridge in an airtight container and consume within 1-2 days.

If you have extra cooked quinoa, it keeps well in the fridge for 3 days or in the freezer for up to 2 months. Let cool and store in freezer-safe meal prep containers or zip-top bags. Thaw in the fridge overnight and assemble your breakfast in the morning.

Frequently Asked Questions

Can you cook quinoa in milk?

Cooking quinoa in milk instead of water is a great idea. You can use the same amount of milk as water and cook it the same way. Just make sure the milk doesn’t get too hot and boil over.

How far in advance can I mix the chia pudding ingredients?

You can mix the chia pudding ingredients up to 24 hours in advance. Mixing the ingredients too far in advance may make the texture overly thick.

More Easy Breakfast Recipes

Here are more nutritious and healthy breakfast ideas:

• Spelt Pancakes
• Raspberry Steel-Cut Oats
• Chia Pudding Breakfast Parfait
• Homemade Granola
• Overnight Steel Cut Oats

Strawberry Chia and Quinoa Breakfast

5 from 1 vote

This sweet quinoa breakfast bowl is a great alternative to breakfast cereal. Top it off with your favorite toppings for a delicious and filling breakfast.

Author: Maria Ushakova

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 2 portions

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Equipment

• Glass Jars with Lids

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Ingredients

• ▢ 1 cup cooked quinoa

For the Strawberry Chia:

• ▢ 1⅓ cup your favorite non-dairy milk (coconut water or cow's milk would also work)
• ▢ ¾ cup quartered strawberries
• ▢ ½ Tbsp coconut sugar (optional)
• ▢ 4 Tbsp chia seeds

Toppings:

• ▢ 4 to 6 quartered strawberries (2 to 3 per portion)
• ▢ 2 to 4 Tbsp pecans (1 to 2 Tbsp per portion)
• ▢ 2 to 4 Tbsp unsweetened shredded coconut (1 to 2 Tbsp per portion)

Instructions

• To prepare the strawberry chia, add the strawberries, milk of your choice, and coconut sugar (if using) to a blender and puree until smooth.
  1⅓ cup your favorite non-dairy milk, ¾ cup quartered strawberries, ½ Tbsp coconut sugar
• Pour the mixture into a jar or a glass container and add the chia seeds. Mix well until all the chia seeds are evenly coated with the liquid. Cover with a tight lid and leave in the fridge overnight.
  4 Tbsp chia seeds
• In the morning, place the chia seeds in a bowl. Add the quinoa, quartered strawberries, pecans, and shredded coconut.
  1 cup cooked quinoa, 4 to 6 quartered strawberries, 2 to 4 Tbsp pecans, 2 to 4 Tbsp unsweetened shredded coconut

Recipe Notes

The nutrition information is a rough estimate for 1 of 2 servings calculated for the chia seeds soaked in almond milk.

Nutrition Facts

Strawberry Chia and Quinoa Breakfast

Serving Size

 

1 (1/2 of recipe)

Amount per Serving

Calories

409

% Daily Value*

Fat

 

23.2

g

36

%

Saturated Fat

 

6.8

g

43

%

Polyunsaturated Fat

 

20.5

g

Sodium

 

129.3

mg

6

%

Carbohydrates

 

43.9

g

15

%

Fiber

 

16.7

g

70

%

Sugar

 

9.2

g

10

%

Protein

 

11

g

22

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Tried this recipe?Let me know how it was!

Meet Maria

Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.