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Loaded Quinoa Breakfast Bowl

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario
  • Total Time
    Prep: 15 min. + soaking Cook: 15 min.
  • Makes
    1 serving


  • 3/4 cup water, divided
  • 1/4 cup tri-colored quinoa, rinsed
  • 2 tablespoons dried goji berries or dried cranberries
  • 1 small banana
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon vanilla extract
  • 1/4 cup fresh or frozen unsweetened blueberries
  • 1 tablespoon chopped walnuts
  • 1 tablespoon slivered almonds
  • 1 tablespoon fresh pumpkin seeds
  • Additional unsweetened almond milk and maple syrup, optional


  • In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other.
  • Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.

Test Kitchen tips
  • Quinoa contains a natural substance called saponin, which has a bitter taste. Most (but not all) packaged quinoa has been rinsed to remove this coating. If quinoa has not been pre-rinsed, simply rinse it under cold water in a fine-mesh strainer until the water runs clear.
  • Goji berries, also called wolfberries, have been used in traditional Chinese medicine for thousands of years. They are an excellent source of antioxidants, beta carotene, iron and vitamin C.
  • Quite versatile, quinoa can be cooked as a breakfast porridge, used in a stir-fry or added to soups and stews.
  • Quinoa (pronounced keen-wa) is a seed that is cooked and eaten like a grain. It contains all of the essential amino acids, making it a complete protein. Quinoa is also a good source of fiber, B-vitamins, calcium, potassium, magnesium, tryptophan and selenium.
  • Nutrition Facts
    1 serving: 475 calories, 13g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 83g carbohydrate (35g sugars, 10g fiber), 13g protein.

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    • Tina
      Apr 1, 2020

      After an MRI i was diagnosed of MULTIPLE SCLEROSIS. After years on medications, symptoms worsened with tremors on my right hand, numbness and tingling, muscle weakness and loss of speech. Fortunately last year, I learnt about Rich Herbal Gardens (ww w. richherbalgardens. c om) and their effective MS Formula treatment through an MS support group on facebook the Multiple Sclerosis treatment made a great difference, most of my symptoms including balance, weakness, falling alot and others gradually disappeared. I improved greatly over the 4 months treatment, its been a year since the treatment, i have no symptoms. I have a very good quality of life and a great family!

    • NH-rescue
      Dec 31, 2019

      A hearty breakfast that's full of flavor and texture! This was the first time I had encountered tri-color quinoa, but it was so tasty and so easy to cook that it has become one of my favorite grains. The dried cranberries added some great flavor and the nuts added crunch. You could also use different types of granola for toppings. A great winter breakfast!

    • Stacy
      Jan 27, 2019

      Love love love this, so full of flavor!