This vegan and gluten-free beetroot quinoa bowl is a quick, easy, nutritionally balanced breakfast idea you must try!
I’m thrilled to share this recipe with you finally! Allow me to introduce the star of the breakfast table – the sweet beetroot quinoa bowl.
Beyond its stunning appearance, this delicious beetroot bowl is a nutritional powerhouse, especially beneficial for your digestive and heart health.
Plus, it’s incredibly easy to whip up; I’d say it’s one of the simplest breakfast bowls you’ll ever make.
Moreover, it’s versatile enough to enjoy warm or cold, making it a super convenient on-the-go option for a busy workday.
Get ready to treat yourself to a visually appealing, nutrient-packed, and effortlessly prepared breakfast that’s as good for your taste buds as it is for your well-being!
REASONS TO LOVE THIS BEETROOT QUINOA BOWL
Nutritious & balanced: The blend of complex carbohydrates, high-quality protein, and plenty of unsaturated fats makes this beetroot quinoa breakfast bowl an excellent choice for a satisfying and energising meal.
Simultaneously, it provides an abundance of essential micronutrients crucial for various bodily functions.
Rich in Antioxidants: Beetroots, quinoa and apples are known for their many antioxidant properties, which may contribute to overall health and well-being.
Meal prep friendly: Prepare it ahead of time and store it in an airtight container for up to 3 days. Depending on your preference, you can reheat or enjoy it chilled from the fridge.
BEETROOT QUINOA BOWL INGREDIENTS & SUBSTITUTIONS
Quinoa: For this recipe, I recommend using white quinoa. While other types of quinoa (red, yellow, black, etc.) can be used, I prefer white quinoa for porridge recipes due to its less chewy texture.
Beetroots (raw): Choose beetroots that are firm to the touch and feel heavy for their size, which ensures they are fresh.
Apple (raw): I recommend using a sweet and juicy apple variety for this recipe. My favourite choice is the Fuji variety.
Almond butter: When buying almond butter, always check the label. It should have only one ingredient listed: “almonds”. If anything else, a pinch of salt. Ensure it has no added sugars, partially hydrogenated oils, trans fats, or artificial ingredients.
Feel free to explore other nut butter options like peanut or hazelnut butter.
Rice milk: When buying rice milk, check the ingredients list. Ideally, it should contain only water, rice, and a small amount of oil and salt. Avoid versions with added sweeteners.
Alternatively, you can use oat milk. If you want to stick to a gluten-free option, check that the oat milk is gluten-free.
Maple syrup: To add a touch more sweetness to this quinoa bowl, I’m using maple syrup, but you can substitute it for other sweeteners, such as honey or date syrup.
HOW TO MAKE BEETROOT QUINOA BOWL
As mentioned earlier, this nourishing beetroot quinoa bowl is a hassle-free breakfast option that you can easily prepare ahead of time or quickly whip up in the morning before heading to work.
First, you’ll need to cook the quinoa. Once the quinoa is cooked, it gets blended with the rest of the ingredients, and that’s it!
1. Cook quinoa
I’m using the ‘standard method’ to cook quinoa for this particular recipe. By ‘standard method,’ I mean preparing quinoa as you would for salads, side dishes, or any other application. What’s great about this is that you can use this method for various other recipes, not just for this quinoa breakfast bowl.
Having cooked quinoa countless times, I’ve refined the process to achieve the fluffiest results. You might need to adjust the method based on your stove’s strength, but this is the best way to cook quinoa for various applications.
Steps to cooking quinoa
- Rinse quinoa under running water to remove any potential debris.
- To cook quinoa, use a ratio of water to quinoa of 2:1.
- In a pot, bring water to a simmer.
- Once simmering, add in the rinsed quinoa.
- Wait for the liquid to come back to a simmer.
- Cover the pot and cook quinoa on a light simmer for 12-15 minutes.
- Turn off the heat once all the water has been absorbed and the quinoa seeds are translucent.
Allow the quinoa to sit, covered and off the heat, for 5 minutes. This helps it cool down slightly and fluff up.
2. Grate beetroot and apple
To make the blending process easier, grate the beetroot and apple. To keep your hands clean, consider using gloves during this step.
Thoroughly wash, dry, and peel the beetroot and apple. Then, grate them into a bowl.
3. Blend the ingredients
Once grated, add the remaining ingredients to the cooked quinoa. Using a hand blender, blend until you achieve your desired consistency – whether chunky or smooth. If you find your quinoa porridge too thick, add a touch more rice milk.
4. Serve the beetroot quinoa porridge
Serve the beetroot quinoa porridge in a bowl, and add fresh fruits and coconut chips on top. Enjoy this exciting new porridge idea.
FREQUENTLY ASKED QUESTIONS
Can I use precooked quinoa for this beetroot quinoa bowl recipe?
If you’re lucky enough to have precooked quinoa, you’re one step closer to your sweet beetroot breakfast bowl.
If you’ve used my previously described recipe to cook the fluffiest quinoa, you can use this method to calculate the amount of cooked quinoa you will need to make this beetroot quinoa bowl.
The ratio of cooked to raw quinoa is about 2.8:1. For instance, if a recipe calls for 160 g of uncooked quinoa for two portions, you’ll need 450 g of cooked quinoa to create this delightful quinoa bowl.
Can I prepare this beetroot quinoa bowl in advance?
Another great thing about this recipe is that you can prepare it beforehand.
If prepared from scratch, transfer the beetroot quinoa bowl to an airtight container and store it in the fridge for up to 3 days.
If using precooked quinoa, be sure to consider its shelf life from the initial cooking date. Cooked quinoa can be kept in an airtight container in the fridge for up to 4-5 days.
As it rests in the fridge, the quinoa porridge will naturally thicken. Therefore, when you take it out, feel free to add a bit more rice milk if you prefer a thinner consistency.
Can I freeze this beetroot quinoa porridge?
Yes, you can freeze this sweet beetroot quinoa bowl!
Place it in an airtight container or a reusable plastic bag and freeze it for up to 6 months.
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