Breakfast Almond and Raspberry Quinoa

I’m a huge fan of quinoa, and one of my favorite ways to enjoy it, is for breakfast. Quinoa (pronounced Keen-wah) is one of the “it” or “super” grains right now, and it’s one of the best plant sources of protein with more high quality protein than any other grain. It’s loaded with protein, fiber and, best of all, is gluten-free. It is light, tasty and easy to digest, with a slightly nutty flavor. This recipe for Breakfast Almond and Raspberry Quinoa is fabulous. I had all 3 of my kids try it too, and they loved it. I love the combination of using almond milk, almonds and raspberries, but feel free to use any of your favorite fruits and toppings. Enjoy!

Breakfast Almond and Raspberry Quinoa

Cook Time:

15 minutes

Prep Times:

5 minutes


4 servings


1 cup quinoa
2 cups water
1/2 cups almond milk
2 tablespoons to 1/4 cup light brown or organic cane sugar
1/2 cup chopped almonds, toasted
1/2 cup dried cranberries
1 cup fresh raspberries


1. Rinse quinoa in a fine mesh strainer, if needed (I purchased the pre-rinsed quinoa).

2. Combine quinoa and water in a medium saucepan. Bring to a boil; reduce heat, cover and simmer 10 to 15 minutes more or until water is absorbed, stirring occasionally. Stir in almond milk, sugar and top with toasted almonds, cranberries and raspberries.

41 thoughts on “Breakfast Almond and Raspberry Quinoa”

  1. This looks lovely! I tried to make something similar the other day using a recipe that called for couscous that failed. It tasted great, but the texture was all wrong.

  2. Robin,

    I think it would work. Would be worth experimenting with. I have only used red quinoa in savory recipes

  3. I absolutely love this breakfast take on quinoa! I think people don’t realize how versatile of an ingredient this is, and you’ve made it shine. Love the addition of the raspberries. Adding this to my brunch list!

  4. New to your blog from Healthy Aperture! Love it! This quinoa breakfast is STUNNING! I’m so glad I threw TONS of summer’s best raspberries in my freezer for times like this! 🙂

  5. I love love this recipe. Quinoa is great but never thought of it for breakfast. the only suggestion/change I would make is to use Agave instead of any sugar. It is low glycemic index natural sweetener. I use in all my baking, tea, cooking etc.

  6. tried this this morning, subbing all vanilla soy milk for the liquid, and it was so good! it didn’t need any brown sugar and only a few dried cherries for added taste and texture. will be making this when my mom comes–she’s trying to be gluten-free. thanks for sharing!

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