High-Protein Quinoa Breakfast Bowl combines quinoa and cottage cheese for a filling, low-sodium breakfast that tames cravings and fuels activity. Topped with banana, blueberries and chia seeds, it’s a balanced single-serve bowl ideal for athletes and busy mornings.
Prep Time: 5 mins • Cook Time: 20 mins • Additional Time: 15 mins • Total Time: 40 mins • Servings: 1 (Yield: 1 serving)
Ingredients
- ½ cup water
- ¼ cup multicolored quinoa, rinsed
- ½ cup reduced-sodium cottage cheese (no-salt-added if possible)
- ½ banana, sliced
- 1 tablespoon fresh blueberries
- 1 teaspoon chia seeds
- Pinch ground cinnamon
Directions
- Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water is absorbed (15–20 minutes). Remove and let cool slightly.
- In a bowl combine ½ cup cooked quinoa with cottage cheese. Top with banana slices, blueberries, chia seeds and a pinch of cinnamon. Stir gently and serve.
Cook’s Note
Prep extra quinoa and refrigerate for 3–4 days — it’s perfect for quick breakfasts and salads. Customize with low-sugar jam, toasted nuts or a spoonful of nut butter.
Nutrition Facts (per serving)
- Calories: 313
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 22mg
- Total Carbohydrate: 48g
- Dietary Fiber: 6g
- Total Sugars: 12g
- Protein: 21g
- Vitamin C: 7mg
- Calcium: 122mg
- Iron: 3mg
- Potassium: 568mg