Quinoa drizzled with a delicious Cinnamon-Orange Sauce and topped with your favorite seasonal fruits. Enjoy the Quinoa Breakfast Bowl topped with a variety of fruit combinations. Mango, pineapple, raspberries, strawberries, blueberries, blackberries, kiwi and banana are a few of the favorites in our household. And the combinations are endless.
Whole grain, wholesome goodness
Quinoa is an ancient grain that will provide both protein and fiber to jump-start your day. This recipe for Quinoa Breakfast Bowl with Cinnamon-Orange Sauce began with a search for a new breakfast idea. I love eggs. However, somedays you just want something different. And as the weather warms up, hot cereal seems less desirable. Furthermore, my daughter loves quinoa and mentioned that she wished she could to it for breakfast. The lightbulb went on and the experimenting began. As you know, some mornings are more hectic than others. For this reason, this dish would need to allow for meal prepping.
The Quinoa
There are many different brands of quinoa to choose from and any will do. However, my go to brand is Bob’s Red Mill Quinoa. I prefer Bob’s Red Mill, as the work has been done for me. The quinoa has already been rinsed and dried. Many brands recommend rinsing the quinoa prior to cooking as rinsing removes saponins, which will give your quinoa a bitter aftertaste. Saponins are a natural occurring compound in a variety of grains. They produce a soapy foam when mixed with water. If you are not using a pre rinsed brand, make sure to rinse the quinoa until there are no visible signs of foam being produced.
Preparing the quinoa
To prepare the quinoa, follow the package directions, using 2 cups of water to 1 cup of quinoa with a 1/2 teaspoon of salt. Place the quinoa in a medium sized saucepan along with the water and salt. Bring the water up to a low boil and then reduce to a simmer and cover. In 12-15 minutes the quinoa will have absorbed all the liquid and is ready to be fluffed. The quinoa will store nicely refrigerated for a week in a lidded container. Additionally, leftover quinoa can be used for other meals. If you are looking for an easy lunch or dinner idea, try my recipe for California Chicken Quinoa Bowl.
The Sauce
Rather than adding flavor ingredients to the quinoa while cooking, I season the quinoa afterwards. By doing this, I can make breakfast bowls and use the leftover quinoa for another purpose, like a lunch salad or side dish for dinner. My recipe for California Chicken Quinoa Bowl makes a refreshing and filling meal on a hot summer night.
The Cinnamon-Orange Sauce is quick and easy to make. Mix it in a jar and store in the refrigerator until ready to use. The sauce makes enough for 4 servings.
A 1 1/2 Tablespoon serving of Sauce is 1 WW Smart Point.
The Fruit
This Quinoa Breakfast Bowl is delicious with a number of different fruit combinations, and the more the merrier. Make this bowl with your favorite seasonal fruits: blackberries, raspberries, strawberries, blueberries, bananas, apricots, peaches, plums, mangos, and even pineapple. Additionally, the fruit can be washed and prepared, the night before. Further making it easy to grab a quick bowl, in the morning.
Constructing a Quinoa Breakfast Bowl
Construct your breakfast bowl based according to your needs. A 1/2 cup serving of cooked quinoa is 3 WW Smart Points, 2/3 Cup is 4 points, 3/4 cup is 5 points and 1 cup is 6 WW Smart Points. However, if you are following the Simply Filling Plan the quinoa is zero points. You will only need to tally in the 1 point for the sauce.
Typically, I use a 1/2 cup serving of quinoa. However, you may easily adjust this to your needs. For instance, if I know that I will be eating a light lunch or may possibly skip lunch, I may chose to have a 3/4 cup serving of quinoa. Simply drizzle the quinoa with 1 1/2 tablespoons of Cinnamon-Orange Sauce and arrange the fruit of your choice around the bowl. For a delicious option, sprinkle a few chopped pistachios over the top. Now it’s time to enjoy!
A 1/2 cup serving of quinoa with 1 1/2 Tablespoon of sauce is 4 WW Smart Points.
A 2/3 cup serving of quinoa with 1 1/2 Tablespoons of sauce is 5 WW Smart Points.
A 3/4 cup serving of quinoa with 1 1/2 Tablespoons of sauce is 6 WW Smart Points.
Optional sprinkling of chopped pistachios (10 grams) is an additional 2 WW Smart Points.
Buon Appetito!
PrintQuinoa Breakfast Bowl with Cinnamon-Orange Sauce
Quinoa with a Cinnamon-Orange Sauce and a variety of fresh seasonal fruits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Breakfast
- Method: Cook Top
- Cuisine: American
Ingredients
For the Breakfast Bowl:
- 1/2 cup Cooked Quinoa
- 1 1/2 Tablespoons Cinnamon-Orange Sauce
Any Combination of:
- 1/3 cup Blueberries
- 1/3 cup Raspberries
- 1/3 cup Chopped Apricots
- 1/3 cup Blackberries
- 1/3 cup Peaches, chopped
- 1/2 Banana, sliced
- Or any fruit of your choice
- 10 grams Pistachio, finely chopped (Optional Extra: 2 WW Smart Points)
Cinnamon-Orange Sauce:
- 6 Tablespoons Fresh Orange Juice
- 2 teaspoons Honey
- 1 teaspoon Cinnamon
- 1/8 teaspoon Kosher Salt
Instructions
Place all the sauce ingredients in a lidded jar and shake until combined, OR place in a measuring cup and whisk together until throughly incorporated.
In a bowl place 1/2 cup (or the desired serving size) and drizzle with 1 1/2 tablespoons of Cinnamon-Orange Sauce. Arrange fresh fruits of your choice around the quinoa. Sprinkle with chopped pistachios, if using and serve.
Notes
WW Smart Points
- 1 1/2 Tablespoon Cinnamon-Orange Sauce is 1 WW Smart Point
- 10 grams Pistachios is 2 WW Smart Points, (Optional)
- 1/2 cup Quinoa is 3 WW Smart Points
- 3/4 cup Quinoa is 5 WW Smart Points
- 1 Cup Quinoa is 6 WW Smart Points
Nutrition
- Serving Size: 1/2 Cup
