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Quinoa Breakfast Bowl

Quinoa Breakfast Bowl


  • 1 cup of Soy or Plain Almond Milk
  • 1 cup of water
  • 1 cup or red or yellow quinoa, rinsed
  • 1 pint of mixed blackberries and blueberries
  • 1/2 teaspoon of ground cinnamon (more to taste)
  • 1/3 cup of chopped, toasted pecan
  • Home Appetit 25 Star White Balsamic Vinegar to taste


  1. Pour the milk, water and quinoa (stirring to combine) in a medium pot and bring the ingredients to a boil.
  2. Reduce the heat to a low simmer, cover and cook for 15 minutes, stirring occasionally, until 3/4ths of the liquid is absorbed by the grains.
  3. Meanwhile, toast the nuts by spreading them on a cookie sheet and baking at 350 degrees F for about 5 minutes.
  4. When the quinoa is done, take the pot off of the heat and let it stand, with the cover on, for about five minutes.
  5. Take the pecans out of the oven.
  6. Pour in the blackberries, sprinkle with cinnamon and stir in the pecans. Next, add about a teaspoon Balsamic and stir to mix.
  7. Scoop into bowls and serve with additional berries and honey for the table.


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