Breakfast quinoa with wheatberries, bananas and almond milk

Breakfast quinoa with wheatberries, bananas and almond milk
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.3
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.5 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.3 g

View full nutritional breakdown of Breakfast quinoa with wheatberries, bananas and almond milk calories by ingredient
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Number of Servings: 4


    ¼ cup semi-pearled wheat berries
    1 cup uncooked quinoa
    ¼ tsp pure vanilla extract
    3 tbsp demerara sugar, divided
    2 bananas, diced
    1 cup almond milk
    ½ cup raw almonds, toasted


1 Pick through wheat berries and discard any stones. Rinse wheat berries in cool water and place in a saucepan; cover wheat berries with 2 inches of water. Bring to a boil, reduce heat and simmer gently, adding more water as needed, until wheat berries are tender but still chewy, about 45 to 50 minutes (makes about ½ cup cooked wheat berries). Drain and rinse well; set aside. (Wheat berries can be prepared up to 2 days in advance. Store, tightly sealed, in the fridge.)

2 Bring a pot of cold water to a boil. Stir in quinoa and boil gently until tender, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dish towel and let sit 5 minutes. Transfer quinoa to a bowl and toss with the vanilla and 1 tablespoon demerara sugar.

3 To serve, divide quinoa evenly among four breakfast bowls. Top quinoa with the reserved wheat berries and diced bananas and sprinkle with remaining 2 tablespoons of demerara sugar. Pour ¼ cup almond milk into each bowl and garnish with a small handful of the toasted almonds.

Note: To toast almonds, place them in a dry skillet over medium heat, shaking pan often until nuts are toasted and fragrant, about 3 to 4 minutes.

Serving Size: makes 4 servings

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