Tropical Quinoa Bowl with Yogurt and Mint

This tropical quinoa breakfast bowl is made complete with fresh seasonal summer fruit, mint, lime, and yogurt.

This past week (the last of July) the temps have reached practical tropical weather so I thought, well, this bowl would do right about now. Jokes aside, this tropical quinoa bowl with yogurt and mint is sort of amazing in every respect. Luckily all you need is some leftover quinoa, some ripe fruit ready to eat, mint from the garden, and some limes. And if it’s not tropical where you are, well you may as well bring the tropics to you. This breakfast bowl hits the spot for hot summer mornings. It’s well balanced, filling, and a quick plant based breakfast.

THE MAKE UP OF A TROPICAL QUINOA BREAKFAST BOWL

Breakfast bowls are really simple, and in a way, they’re more of a formula. This recipe offers you simple steps that you can follow to make it delicious every time, plus personalize it to your needs.

• First step: just add a cooked grain (quinoa, rice, teff, amaranth, kamut, millet, or sorghum for example, there are so many).
• Second step: add in yogurt (I use almond yogurt as it’s higher in protein than coconut yogurt) and nuts
• Third step: add in your favorite fruit that’s in season.
• Lastly: add in another level of flavorings, such as orange zest, vanilla extract, cinnamon, mint, or a squeeze of citrus to really bring out all of the flavors.

Formulas are the best! They’re easy, effortless, quick and in a way, takes the worry out of what to eat for breakfast, which I love. I want my food to be delicious, more than ordinary, but simpler than complicated, if that makes sense.

HOW TO COOK PERFECT QUINOA

I personally don’t enjoy mushy quinoa, and yet most recipes ask you to do a 1 cup quinoa to 2 cup water ratio when cooking. Instead, I prefer 1 cup quinoa to 1.5 cups water, bring to a simmer, cover and cook on low until all the water is absorbed. I find this lends itself to a fluffier texture that’s nutty, a little chewy, and closer to a breakfast cereal mouthfeel. I love cooking it this way for most applications. Also, here’s a brand that I love.

WAYS TO PERSONALIZE THIS RECIPE

• Try stone fruit such as peaches, nectarines, plums with a pinch of cardamom or cinnamon
• Vary your grains, as we talked about above
• Choose almond yogurt, cashew yogurt, coconut yogurt or regular yogurt
• In the fall/winter opt for hot grains and stewed apples. Seasonal with a pinch of cinnamon or pumpkin pie spices also great. You can also make it all about orange and cinnamon and vanilla (a lovely combo)
• Change up your nut choices. You can include: Brazil nuts, sprouted or roasted walnuts/almonds, or any seeds such as pumpkin, sesame, sunflower, chia, etc.

Tried it?

If you’ve tried this recipe, do let us know! We love sharing photos and comments from followers!

Looking for more breakfast ideas?

Check these out!

Cherry walnut overnight oats

Blackberry fool overnight oats

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