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Quinoa & Berry Breakfast Bowl

An easy, delicious and nutritious breakfast which is naturally gluten free and low in sugar.

Packed with the goodness of protein-rich quinoa and an assortment of fresh, vibrant berries, this breakfast bowl is a nutritional powerhouse. The natural sweetness of the berries adds a burst of flavour, allowing you to savour every spoonful without the need for added sugar. Fuel your body with a low-sugar, high-energy breakfast that will leave you feeling satisfied and ready to conquer the day ahead.

Quinoa and Berry Breakfast Bowl


  • 2/3 cup quinoa, rinsed, drained

  • 1 1/3 cups water or coconut milk

  • 1 orange

  • 1/2 tsp ground cinnamon

  • 2 tbsp toasted pumpkin seeds ( optional )

  • 2 tbsp natural almonds, toasted & chopped

  • handful fresh blueberries

  • 2/3 cup natural yoghurt, to serve (optional)

  • Ground cinnamon, extra, to serve


  1. Place the quinoa and water or coconut milk (for a creamier version) in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Transfer to a large bowl and set aside to cool.

  2. Peel and segment the orange over a bowl, reserving the juice, and add the orange segments, juice, cinnamon, pumpkin seeds, almonds and half of the blueberries to the cooked quinoa. Stir to combine.

  3. Divide quinoa among bowls. Top with remaining blueberries. Dollop with yoghurt, if using. Sprinkle with the extra cinnamon.

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