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Breakfast Bowl With Quinoa and Berries

This vibrant berry and quinoa breakfast bowl is a refreshing way to start your morning with a burst of natural sweetness. By combining antioxidant-rich strawberries, raspberries, and blueberries with the subtle nuttiness of cooked quinoa, you create a texturally satisfying dish that feels light yet sustaining. It is a fantastic option for those seeking a fresh, plant-based alternative to traditional porridge or cereal, offering a bright pop of colour to your breakfast table.

Rich in plant-based protein from the hemp hearts and heart-healthy fats from toasted almonds, this vegan recipe is as nourishing as it is simple to prepare. It is a versatile base that fits perfectly into a healthy lifestyle, whether you are fueling up for a busy workday or enjoying a slow weekend brunch. For extra indulgence, try serving it with a dollop of coconut yoghurt or a drizzle of maple syrup.

Continue reading below

Ingredients for Breakfast Bowl With Quinoa and Berries

  • 950ml mixed berries (raspberries, strawberries, blueberries, blackberries)

  • 2 tablespoons hemp hearts (available in the natural section of most supermarkets in a variety of brands)

  • 20 whole almonds, toasted and chopped

  • 60ml cooked quinoa

Divide the berries equally among four bowls. Place the remaining ingredients in another bowl, and toss to combine. Sprinkle the mixture over each of the four bowls and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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