Sweet & Savory Quinoa Breakfast Bowl

One of my go-to meals for breakfast, lunch or dinner is so simple it can come together in as little as 5 minutes or at most, 20 minutes. I almost always have cooked quinoa on hand, but if I don’t, give me 20 minutes and I do. The combo of sweet cherries, crunchy pepitas, nutty flax oil, and kosher salt is unbelievable. It’s so satisfying whether served cold, room temperature or slightly heated. Plus, it’s dang easy to make and can be tweaked to your taste preferences.

Sweet & Savory Quinoa Breakfast Bowl

• 1/2 – 1 cup cooked quinoa (depending on hunger!)
• 1-2 Tablespoons dried tart cherries
• 1-2 Tablespoons pepitas (hulled pumpkin seeds)
• Drizzle of flax oil (1 teaspoons maybe?)
• pinch of kosher or sea salt

I usually drizzle the quinoa with flax oil and heat for 30 seconds before adding the cherries and pepitas. But really, you can’t screw this up. I love the nuttiness of the flax oil with the other flavors (plus all the healthy omegas), but you could use coconut oil or olive oil. I got the flax oil at Whole Foods near the vitamins and beauty in the little refrigerator case in that section.

99% of the time I make this at breakfast, but it’s a great lunch or dinner option too! Enjoy!

What’s your go-to breakfast? For me, it’s this, a smoothie or eggs.

When did you first discover quinoa? I was in college and the teacher that I worked for (the one who taught me so much about food, health and digestion) introduced me to it. So I guess it was around 2004 or 2005. Love me some quinoa!