Healthy Breakfast: Nut-Berry Breakfast Quinoa

Breakfast is my favourite meal, and I never, ever, go without it. My general rule is to eat breakfast like a king, lunch like a prince, and dinner like a pauper. For me, breakfast is always nutritious and healthy. It jump-starts my metabolism. It’s the fuel that gets me going so I can face the day ahead. I cannot emphasise how vitally important breakfast is to get you started on your day. You have just had maybe 10 to 12 hours of not eating – your body needs sustenance and is ready to be refueled.

Most mornings I have quinoa porridge and I always mix between quinoa and chia, quinoa and oats, or quinoa and polenta. Quinoa, pronounced keen-wah, is a grain-like seed. Quinoa is complete protein food, which means it includes all of the eight essential amino acids that are needed for growth and repair. It is a complex carbohydrate, high in vitamins and minerals, and gluten free. Sometimes I use quinoa flakes and other times I use the traditional quinoa seed. It is so very easy and quick to do, plus it is jam-packed with nutrition!



  • ¼ cup (34 g) quinoa
  • ½ cup (118 ml) water
  • ¼ cup (60 ml) almond milk
  • 1 tbsp (15 ml) pure maple syrup
  • Toppings: Almonds, hemp seeds, chia seeds, mixed berries, banana, bee pollen (one of the most nutritious foods on the planet, which contains a myriad of health benefits), etc.


  1. Add quinoa and ½ cup water to saucepan. Cook on low to medium heat, stirring occasionally, until it has reached a creamy texture (normally takes about 15 minutes).
  2. Add a dash of maple syrup to sweeten.
  3. Remove quinoa from pan and add to bowl and let cool for a few minutes.
  4. Add almond milk (less or more than ¼ cup depending on consistency you prefer) and stir.
  5. Add toppings (feel free to get creative and add anything you desire!)

Servings: 1

Calories: 240

Fat: 6g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 50mg

Carbohydrates: 43g

Fiber: 6g

Sugars: 21g

Protein: 6g