Martha Stewart Breakfast Quinoa Recipe

This healthy Martha Stewart Breakfast Quinoa is made with fluffy quinoa, almond milk, maple syrup, fresh berries, and toasted almonds. The result is a warm, nutty, and slightly sweet dish that provides a perfect start to your day. It’s a fantastic choice for a quick weekday breakfast, suitable for any season, and makes a satisfying single serving that can easily be scaled up.

Martha Stewart Breakfast Quinoa Ingredients

For the Quinoa Base:

• 1/2 cup uncooked quinoa, rinsed well
• 1 cup unsweetened almond milk (or milk of choice)
• 1/4 teaspoon ground cinnamon
• Pinch of salt

For Serving (Toppings):

• 1-2 teaspoons maple syrup or honey
• 1/2 cup mixed fresh berries (like blueberries, raspberries, and sliced strawberries)
• 2 tablespoons chopped toasted almonds or walnuts
• 1 tablespoon chia seeds or ground flaxseed (optional)

How To Make Martha Stewart Breakfast Quinoa

1. Rinse the quinoa: Place the uncooked quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for at least 30 seconds. This step is crucial to remove the natural bitter coating.
2. Combine ingredients: In a small saucepan, combine the rinsed quinoa, almond milk, cinnamon, and a pinch of salt.
3. Cook the quinoa: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until most of the liquid has been absorbed.
4. Let it steam: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become light and fluffy.
5. Serve with toppings: Fluff the cooked quinoa with a fork. Stir in the maple syrup. Transfer the warm quinoa to a bowl and top with fresh berries, toasted nuts, and a sprinkle of chia seeds if desired.

Recipe Tips

• Always Rinse Your Quinoa: Quinoa has a natural coating called saponin, which can taste bitter or soapy. Rinsing it well under cold water before cooking is the best way to ensure a clean, nutty flavor.
• Toast for Deeper Flavor: For an even richer, nuttier taste, toast the rinsed and dried quinoa in the dry saucepan for 2-3 minutes over medium heat before adding the milk. You’ll know it’s ready when it becomes fragrant.
• Use Milk for a Creamier Texture: While you can cook quinoa in water, using milk (dairy or a plant-based alternative like almond or oat milk) results in a much creamier, more luxurious consistency, similar to a classic porridge.
• Meal Prep for Easy Mornings: Cook a larger batch of the quinoa base at the start of the week. Store it in an airtight container in the refrigerator. In the morning, just scoop out a portion, add a splash of milk, and reheat in the microwave before adding your fresh toppings.

What To Serve Breakfast Quinoa

This breakfast quinoa bowl is wonderfully versatile and satisfying on its own. For an extra boost of protein, add a large dollop of Greek yogurt or cottage cheese on top. A drizzle of creamy almond butter or peanut butter adds healthy fats and richness. It also pairs perfectly with a hot cup of coffee, a soothing green tea, or a refreshing fruit smoothie to round out your morning meal.

How To Store Breakfast Quinoa Leftovers

• Refrigerate: Store the cooked quinoa base (without toppings) in an airtight container in the refrigerator for up to 5 days. It is best to add fresh toppings just before serving to maintain their texture.
• Freeze: You can freeze the cooked quinoa base. Let it cool completely, then portion it into freezer-safe bags or containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of milk to restore creaminess.

Martha Stewart Breakfast Quinoa Nutrition Facts

• Calories: 385 kcal
• Total Fat: 12g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 58g
• Dietary Fiber: 9g
• Sugars: 17g
• Protein: 13g

Frequently Asked Questions

• Is breakfast quinoa healthy? Yes, it is incredibly healthy. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also high in fiber, gluten-free, and packed with important vitamins and minerals, making it a fantastic and energizing way to start your day.
• Can I use a different kind of milk? Of course. This recipe works well with any milk you prefer. Dairy milk, soy milk, oat milk, or coconut milk are all great options. Each will lend a slightly different flavor and level of creaminess to the final dish.
• My quinoa turned out mushy. What did I do wrong? Mushy quinoa is typically the result of using too much liquid or overcooking. Be sure to stick to a 1-to-2 ratio of dry quinoa to liquid. Also, allowing it to steam off the heat for 5 minutes after simmering is key to achieving that perfect fluffy texture.
• Can I make a savory version of this? Absolutely! To make savory breakfast quinoa, cook it in vegetable or chicken broth instead of milk and omit the cinnamon and sweetener. Serve it topped with a fried egg, sliced avocado, and a sprinkle of everything bagel seasoning.

Try More Recipes:

• Martha Stewart Make Ahead Breakfast Casserole Recipe
• Martha Stewart Crescent Roll Breakfast Casserole Recipe
• Martha Stewart Hash Brown Breakfast Casserole Recipe