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Raspberry Vanilla Almond Breakfast Quinoa

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Breakfast has never looked better or healthier! Try this one out on busy weekday mornings!

Quinoa has grown on me over the years. I wasn’t a huge fan from the start, but overtime and with it prepared the way I like, I learned to really love the stuff. One of my favorite ways to eat it is for breakfast. Whether it’s with milk and berries, or yogurt and oranges, it’s delicious either way. This is one of my favorite recipes. It’s simple. It’s quick. It’s delicious. What’s not to love!? It’s also a great use of leftover quinoa. I don’t know about you, but I ALWAYS make too much. I don’t know if I throw all measuring to the wind when I make it, or what, but I always end up with like 10 cups of the stuff. I prefer it warm (kind of like an oatmeal), but eating it chilled is also delicious. Give this recipe a try. If you are obsessed with quinoa (and I know that you are), you will just love it. Top it with your favorite nuts and whatever fruit is in season at the time!

Has this been the longest week ever or what?! I’m ready for the weekend already, and it’s only Tuesday. Besides the fact that Zach is away in Maryland for the week, I’m just bored out of my mind. You can only keep yourself busy for so long! Not to mention the insane temperature swings we have been having around here. It was such a beautiful start to the week. Today (although snow is beautiful), it’s 30 degrees and little flakes are falling from the sky.


Perhaps I’ll go lose myself in some craft beer and packing. You can’t have one without the other! That’s for sure!

I hope everyone is enjoying their week!

Raspberry Vanilla Almond Breakfast Quinoa


2 servings

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 3 cups vanilla almond milk
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp raw honey or other sweetener you prefer
  • 2 cups fully-cooked quinoa
  • 2 tbsp sliced almonds
  • 1 cup raspberries or other berry of your liking


  • In a small saucepan, combine the vanilla almond milk, cinnamon, nutmeg and honey. Heat over low heat, whisking consistently until the the mixture is combined and warm. Remove from heat. In your serving bowls, place the quinoa in the bottom of the bowl. Pour the warm milk mixture over top. Garnish with almonds and berries. For a chilled version, simply warm the honey for 20 seconds. Whisk the milk, cinnamon, nutmeg and honey. Pour the milk over chilled quinoa and top with almonds and berries.

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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

39 Responses

  1. Love this idea for a filling breakfast instead of the usual oatmeal. Breakfast just got a whole lot more exciting. Can’t wait to try this. Pinning!

  2. Omg, I hated quinoa the first time I tried it and now I love it! I’m constantly trying to think of new ways to use it…obsessed…well, my husband would say yes. Hehe. I’ve never had it for breakfast though and this look infinitely more appetizing than oatmeal. Don’t get me wrong, I love oatmeal too but this is the pretties bowl of breakast cereal that I’ve ever seen. :)

  3. And here I thought you put beer in everything. :) Have to say never thought of using quinoa for a breakfast dish, but here you have and it’s absolutely brilliant. :)

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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