Looking for a savory breakfast option that is rich in protein yet tastes great? Look no further, for here is the yummy savory quinoa breakfast bowl. Quinoa cooked to perfection full of umami flavors and topped with delicious roasted vegetables of your choice. Add dollops of greek yoghurt and pumpkin seeds to round off this yummy and filling breakfast. Its also vegan and gluten-free.
I personally feel savory breakfast is the way to go since thats what I grew up eating but I also feel its a great start to the day vs a sweet breakfast. A protein and carb rich breakfast full of fiber will keep you full. It will also help you get ready to start your day in the best way possible. This dish is so versatile that I have served this as lunch and dinner as well. Let me tell you, it went down a treat!

Quinoa - The Powerhouse Grain
I did not start off as a quinoa lover even though I regularly ate it. But that was all on me and not this delicious grain. Quinoa truly takes on any flavors you want to introduce to it and morphs in to a salad, grain bowl, burrito, kichhdi or a savory quinoa breakfast bowl in this instant.
You may have heard the quinoa is a complete protein. That's true but so is every plant based food. However, quinoa tends to have all of the 9 amino acid quantities almost be the same whereas a few other grains might contain more of one amino acids and less of another. It is also higher in protein content with 14.1 g of protein per 100 g of uncooked quinoa. Not just that, it is also rich in various micronutrients and fiber. If you are looking to add a delicious and healthy grain to your diet, then quinoa is it.
Looking for more healthy options? Take a look at these recipes.
Ingredients for the savory quinoa breakfast bowl
Quinoa - I used white quinoa but you can use any color or a mix of multi colored quinoa as well. The cooking time might vary since the red or other colored quinoa take longer to cook compared to the white one. I cooked the quinoa from scratch but you can always use precooked quinoa. Just disregard the water used for cooking the quinoa and reduce the coconut milk used by a cup.
Coconut Milk - I used light coconut milk to add creaminess and flavor to the quinoa while cooking. You can use plain water or any plant based milk alternative of your choice. If you want added flavor without using milk alternatives, then opt for broth or Better than Buillon mixed in with water to cook the quinoa.
Seasonings - This quinoa porridge is all about the seasonings you add to it. It is versatile enough to take on any flavors you add to it. I used a variety of them including onion powder, garlic powder, nutritional yeast, mushroom seasoning, dry basil, no salt all purpose seasoning, soy sauce, vinegar, basil pesto and some turmeric. I know that sounds like a mash-mash of flavors. When I was trying to test this recipe, I did not have specific seasonings in mind and was trying out a bunch of them to see what tasted good. You don't have to use these same seasonings and instead choose any specific flavors you want.
Vegetables - Here in the US, vegetables are not really seen as a part of breakfast other than the odd breakfast/brunch frittatas or omelets. However vegetables are a big part of breakfast in a lot of countries including India where I am from. For serving alongside the quinoa porridge, I just stir fried mushrooms, spinach and seasoned it lightly with salt along with pepper. You can use any vegetables of your liking. Steam, pan fry or roast it before using it for added flavor.
If you want to just mix in the vegetables while the quinoa is cooking, you can also do that.
Toppings - Top with nuts, seeds, chili oil, greek yoghurt or sour cream (choose vegan versions if plant based) to add texture and added nutrients.
Quick walkthrough of the process
This is a quick one to make and you can choose to make it all in the instant pot or the stove top. The instant pot version is obviously more hands off and you can turn on the stove in the night to wake up to a warm breakfast in the morning.
Stovetop version
- Heat a pan at medium low and add the rinsed quinoa. Keep sauteing to lightly toast the quinoa. Add the water and bring to a boil. Now add the dry seasonings as mentioned in the recipe card along with salt to taste and reduce the heat to a simmer. Keep the pot covered with a lid.
- Check again in 10 minutes and add the soy sauce, vinegar, basil pesto and a cup of coconut milk. Cook for another 10 minutes and add the other cup of coconut milk if most of the liquid has been absorbed. Season with more salt if required. Mix well and cook until the quinoa is fully cooked.
- Serve hot topped with any toppings of your choice.
Instant Pot version
- Add the quinoa, water, seasonings, salt to taste and coconut milk. Mix well and close the lid. Set the valve to "sealed" position. Select the pressure cook option and set it to "high" by pressing the pressure cook button until the it shows high on the display. Select the time as 2 minutes. Let the pressure release naturally.
- Season with more salt if needed and mix well once done. Serve hot with toppings of your choice.
Meal prep, Storage and Reheating of the savory quinoa breakfast bowl
Meal Prep and Storage
Cooked quinoa makes a great candidate for storage long term. You can precook a big batch of the quinoa porridge and store in pre-portioned containers in the freezer for 1-2 months or in the refrigerator for up to 3-4 days. Remove one of the containers and let it thaw overnight or reheat in the oven at 350 deg F for 30-50 minutes depending on the quantity.
Reheating
Reheat from the refrigerator in the microwave oven or on the stove top.You can also reheat on the stove top. Add some water or coconut milk to a pan and bring to a gentle simmer. Add the quinoa slowly and let it warm up. Mix regularly until well combined and the mixture has heated thoroughly. Add toppings of your choice and serve.
You can also place in the instant pot and use the "keep warm" funtion until the quinoa is thorougly warm.If reheating from the freezer right away, then place in a preheated oven at 350 deg F or 380 deg F and cook for 45 minutes or 30-35 minutes respectively.
I hope you give this versatile and delicious savory quinoa porridge a try! Its a great way to start your day minus the sugar. Make it your own and don't forget to share your creations, substitutions, tips and tricks with all of us! Please reach out using the comments section below. You can also follow along on Facebook, Instagram or Pinterest.
Recipe
Savory Quinoa Breakfast Bowl
Ingredients
- 1 ½ cup Quinoa washed and drained
- 4 cup Water
- 2 cup Coconut Milk
- 3 cup Mushrooms cleaned and sliced
- 4 cup Baby Spinach washed
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Dry Basil
- ¼ cup Nutritional Yeast
- 1 tablespoon Mushroom Seasoning
- 1 tablespoon No Salt Seasoning
- 2 tablespoon Soy Sauce
- 1 tablespoon Vinegar
- ¼ cup Basil Pesto use vegan to keep it plant based
- ½ - 1 teaspoon Salt
- ½ teaspoon Black Pepper Powder
Instructions
- Heat a large pan to medium low and add the drained quinoa. Keep sauteing to toast the quinoa for a couple of minutes and then add the water. Mix well and bring to a simmer.
- Add the onion powder, garlic powder, turmeric, no salt seasoning, mushroom seasoning. Mix well and keep covered. After 10 minutes, add the soy sauce, vinegar, basil pesto, a cup of coconut milk and mix well. Cook for another 10 minutes.
- In the meanwhile, heat another skillet or pan and add the mushrooms. Add a few spoons of water and saute the mushrooms for 3-4 minutes. Add in the spinach and cook until gently wilted. Season with salt, pepper and take it off the heat.
- Check the quinoa and add the other cup of coconut milk. Mix well and check if it requires more seasoning. Add the dried basil and nutritional yeast just before its done. Once fully cooked, turn off the heat.
- Serve alongside the cooked veggies and add your choice of toppings before enjoying.
Notes
- This savory quinoa breakfast bowl is extremely versatile. Use any flavors of your choice along with toppings to make it a fulfilling breakfast.
- Cook the quinoa in an instant pot overnight to wake up to a warm, filling breakfast with no prep time during the mornings.
- Not a fan of quinoa? Try replacing with millets, buckwheat, farro or freekeh. Ensure you adjust cook times accordingly.
- Add a side of roasted or grilled vegetables for added fiber and nutrients.
Comments
No Comments