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a 45 degree angle shot of quinoa breakfast bowl with avocado toast on a napkin in the upper left, grapes in the upper right, and a napkin and spoon in the bottom right.

Quinoa Breakfast Bowl

This Quinoa Breakfast Bowl is an easy gluten free recipe for busy mornings. It's eaten warm and made sweet by a drizzle of maple syrup on top of the slivered almonds and dried fruit. A filling and healthy way to start the day!
Course Breakfast
Cuisine American
Keyword breakfast, gluten free, quinoa
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3
Calories 434kcal
Author Taryn Solie


  • 8 ounces microwavable quinoa
  • 2 tbsp dried cherries
  • 2 tbsp raisins
  • 2 tbsp sliced almonds
  • 3 dried golden figs
  • 2 tbsp maple syrup


Items Needed:

  • A microwave
  • Two small-to-medium-sized bowls
  • Measuring spoons
  • A sharp knife
  • A cutting board
  • Two spoons


  • Cook the quinoa in the microwave according to the package directions.
  • After the quinoa is cooked, separate it out into two bowls in a roughly even layer.
  • Measure out the dried cherries, raisins, and sliced almonds putting 1 tablespoon of each in each bowl.
  • Cut the golden figs in quarters using a sharp knife and cutting board, then place 6 pieces in each quinoa bowl.
  • Drizzle 1 tablespoon of maple syrup over the quinoa and dried fruits in each bowl, more if desired. Eat with a spoon while the quinoa is still warm.


Calories: 434kcal | Carbohydrates: 79g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 640mg | Fiber: 9g | Sugar: 17g | Vitamin A: 355IU | Vitamin C: 0.6mg | Calcium: 90mg | Iron: 4.3mg