Print Friendly and PDF


With loads of protein, healthy fats, and fibre, this cherry quinoa bowl is a real breakfast of champions!

Quinoa is great for breakfast, lunch or dinner.  Plus it can be made ahead for a quick meal the following day.

This recipe can be made with fresh or frozen cherries.  Similarly, the cherries can be stirred-in whole or blended as they were here.

Ingredients for 4 servings:

  • 1/2 cup uncooked gluten-free quinoa
  • 1 cup canned organic coconut milk (plus extra for blending)
  • 2 Tbsp gluten-free flaxseed meal (optional)
  • 2 Tbsp whole or ground chia seeds (optional)
  • 1 scoop unflavoured or vanilla protein powder of choice (optional)
  • 1 tsp pure vanilla extract
  • pure stevia, raw honey (nonvegan) or maple syrup to sweeten as desired
  • 2 cups pitted cherries (I used frozen)
  • optional toppings: fruit, nuts, seeds, unsweetened shredded coconut, homemade granola


  1. Wash the quinoa.  To do this, place the quinoa in a fine-mesh strainer sitting in a bowl.  Cover the quinoa with water and gently rub the grains together with your hands for 30 seconds.  Rinse and drain.  Repeat this process 2 more times.
  2. Combine the washed quinoa and 1 cup coconut milk in a medium saucepan and bring to a gentle boil.  Reduce heat to low, cover and simmer for 10 to 15 minutes with occasional stirring until most of the liquid has been absorbed.
  3. Remove from heat and stir-in flaxseed meal, chia, protein powder and vanilla extract.  Sweeten to taste.
  4. Chill or refrigerate overnight.
  5. Add the cherries just before serving.  These can be stirred in whole or puréed.  For puréed version, place cherries in blender container with a small amount of coconut milk and process until relatively smooth.  Add-in the chilled quinoa and pulse-blend a few times to mix but maintain a chewy texture.  

Serve with your favourite toppings such as homemade granola, shredded coconut, nuts and fresh fruit.