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This Vegan Quinoa Breakfast Bowl is an easy to make, healthy and filling breakfast, ready in just 15 minutes. Gluten-Free and perfect for Meal-Prep!



Total time

20 minutes




  • 1 cup quinoa
  • 2 cups almond milk
  • 1 pinch of salt
  • 1 tsp vanilla extract
  • toppings:
  • 1 cup almond milk
  • cinnamon
  • 1 small banana
  • 1 tsp almond slices
  • 1 tsp coconut flakes
  • 1 handful raspberries (fresh or frozen)


  1. In a pot, add almond milk, salt and vanilla. Bring almond milk to a boil, add quinoa, stir, and lower to a simmer. Let simmer for 15 minutes, until the quinoa has soaked up all the liquid. Remove from heat and let rest to absorb any leftover milk. Loosen with a fork and cool down. You can store any leftover quinoa for a couple of days in an air tight container in the fridge for another breakfast.
  2. In a bowl, place 4 tbs cooked quinoa, add about a cup of almond milk (cold or warmed up), sprinkle with cinnamon, add banana slices, almond slices, coconut flakes and a couple of raspberries. Serve.

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