Bakeaholic’s Breakfast Quinoa

June 22, 2012

Just a quick recipe this morning! It’s been a really muggy few days in Vancouver. It has been warm, but not hot, cloudy, but not sunny. I hate this type of weather, if it’s going to be warm it should at least be sunny. But it looks like this really is going to be the coldest June on record.

That being said, I have officially begun my one month countdown until Europe! I leave near the end of July, and hopefully I will find warmer weather in the Mediterranean.

I woke up this morning craving pancakes, but knew I probably shouldn’t make a batch because A. I’m home alone still, Adam gets home this afternoon, and I would probably eat an entire plate of pancakes, and B. I’m continuing my ‘clean-eating’ in preparation for my trip! I’ve been going to the gym for four days on, one day off for the last few weeks as opposed to about 3-4 times a week, to stay on track. I’ve been incorporating interval training to my treadmill workouts. I was getting a little bored of my usual warm up cardio, 30 min treadmill walk/run before doing weights. So, I warm up for about 5 minutes walking at 3.5 – 4 speed, and then rev up to about 7 speed, and 3-4 incline,  and do intervals. 20 seconds as hard/fast as you can, and then 10 seconds off / resting (the Fitnessista just posted her Tabata Thursday’s post so you can read about it here!) It’s super sweaty, and feels great.

So, instead of making some Bob’s red mill pancakes this morning, I decided to make some breakfast quinoa. Since finding out I have a wheat allergy, I have avoided my beloved oatmeal. I had to give up peanut butter and oatmeal, what gives?? Two of my favourites. With quinoa you get the same warm, comforting food feeling as oatmeal and pancakes, only much healthier and loaded with protein (quinoa, almonds, almond milk)

I had lots of Quinoa leftover from Wednesday’s Marinated Quinoa Salad. With already made quinoa it’s a really quick breakfast to prepare.

Hopefully we will see some sun this weekend. Not sure what Adam and I are going to get up to tonight after he gets back, tomorrow we’re planning on going to our townhouse showroom to pick out our options and upgrades. We drove by last week and they have already framed our building, and are starting on the roof! Very exciting. And tomorrow night we’re planning on visiting a friends restaurant for the first time in North Van. Let’s hope if the sun doesn’t make an appearance, it stays warm and muggy with no rain!

Breakfast Quinoa


  • 1/2 cup cooked quinoa
  • 1/4 cup almond milk
  • Shredded coconut
  • Blueberries
  • Cinnamon
  • Almonds
In a small saucepan on medium heat, place a handful of almonds and a handful of coconut. Toast for a few minutes until coconut becomes fragrant and begins to brown. Place aside in a bowl, and return saucepan to heat.
Place pre-cooked quinoa in saucepan, and add about 1/4 of almond milk. Continue to heat until almond milk evaporates/is soaked up in the quinoa. It shouldn’t be soupy – it should be absorbed into the quinoa.
Once the quinoa is heated and the almond milk is absorbed, turn off burner and place quinoa in a bowl.
Now you have a base for your breakfast quinoa, you can add whatever you like. I sprinkled some of the coconut and almonds on top, along with some blueberries and cinnamon. You can add strawberries, any kind of berries frozen or fresh, and any nuts/raisins etc. You can also make a large batch and keep it in the fridge, then just microwave the quinoa and add some toppings for an even quicker breakfast that is loaded with protein.


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  • Reply Danielle June 22, 2012 at 11:40 AM

    The more recipes I see with Quinoa in them the more and more I want to try it out. I just need to wait a few more months until I finally get a kitchen and can cook again! I definitely need to come back and try this recipe!

    • Reply Alicia June 25, 2012 at 2:13 PM

      You totally have to try it!! You can get a large bag at Costco, true roots I think it’s called, for about 8/9$ way cheaper than in a smaller grocery store!

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