Quick + Easy Hot Quinoa Breakfast Bowl Recipe


I made something cool this morning…


Berry Breakfast quinoa! Nomalicious and so nutritious, too! Not to mention this is vegan and gluten-free!


I was excited about both trying my quinoa in a sweet dish and trying my new Tempt vanilla hemp milk that I got on my massive grocery shopping trip last Sunday . I’ve heard such good things about hemp milk but have hesitated to try it because it sounds weird and it’s expensive.


Whenever I try something new, I like to make sure to taste it solo so I can really taste the flavor of the ingredient. I poured a mini cup of the hemp milk this morning while I was making breakfast so I could sample this new (to me) non-dairy milk. Turns out it’s not weird at all! If you like other non-dairy milks, you’ll probably like hemp milk.


All you need to make Breakfast Quinoa is cooked quinoa. While quinoa is generally considered quick and easy, 20 minutes to cook quinoa is not “quick” for me in the morning. That’s why I reserved some cooked quinoa from my food prep last night. Makes life easy. :)


I like to mixin fruits to my breakfast cereals whenever possible. Tonight I used mixed berries (blueberries, strawberries) leftover from those yummy mini vegan/GF tarts I made on Sunday. Breakfast is such a good way to use up leftovers, no?!


Cook quinoa in a water and milk mixture. Add berries. Add sweetener. Easy-peesy!





Mixed berry breakfast quinoa – yum! Perfect with hot Fresh Market Spring Blend coffee.


As it turns out, quinoa is not nearly as sweet as rolled oats, so even though I used vanilla milk (already sweet) and even though I normally try to get my sweeteners from fruit instead of adding sugar, etc., I did need to add extra sweetener to todays breakfast. I made the cereal without any added sweeteners, but ended up stirring some organic cane sugar in after sampling the first couple bites.

I still prefer my oatmeal since oats seem to be creamier and have a nice chewy texture, but for the powerhouse of nutrition that is quinoa, this is worth adding to the rotation now and again.

Quick + Easy Hot Quinoa Breakfast Bowl

Makes 2 small servings or 1 large


  • 1 cup cooked quinoa
  • 2/3 cup sweetened vanilla hemp milk (you can sub other milks, but if it’s not sweetened, you may need to add extra sweetener to taste)
  • 1/3 cup blueberries, rinsed
  • 2-4 strawberries, rinsed, tops cut off, sliced
  • ground flaxseed or flaxseed meal


  1. Combine quinoa and milk in a small pot over medium low heat. Simmer till thickened up to your liking. Try to not let the mixture boil, at least not much.
  2. Add berries to pot and cook to heat through (you can add them earlier, but I prefer to add them closer to the end of cooking).
  3. Serve in a bowl and top with ground flaxseed or flaxseed meal.

NOTE: You can get creative with your mixins and sub almost anything for the fruit – dates, bananas, apples, etc. Add nuts and seeds as you like…just like you’d do with oatmeal!

Have you tried quinoa for breakfast? What did you think?

Vegan + Gluten-Free Mini Berry Tarts Recipe


We offered to bring a dessert to a friend’s cookout and what says summer better than fresh fruit? Since some of our friends are both vegan and gluten-free, I decided to try to make something that they could eat but something was also so tasty, everyone (meat-eaters and gluten-eaters alike) would still enjoy.

I decided to do a play on the fruit tart I made for our Easter dinner party, but with a modified crust and totally different topping…just to play around.


Tidbit: To try to make the mini tarts even in size, I spread the dough evenly in a low bowl, marked lines in the dough like a pizza crust – 4 lines, 8 “slices”. I took each “slice” and made 3 balls and spread the balls into a mini tart pan spot.



I used an egg slicer to cut the strawberries. (used a knife to trim the green tops off).


Baked crust.


Starting to place the berries.


Making the topping.


Be sure to make a “slurry” with the arrowroot powder.


Into the fridge to chill.





The topping was a little more sticky than I would have liked, but not bad for completely making the topping recipe up on a whim. :) I’ll keep playing with it, but I’ll go ahead and post it in case you want to try it out.

These fruit, mixed-berry tarts make a fabulous dessert for a pot luck, bridal shower, summer party, or cook out.

Mini Berry Tarts (Vegan and Gluten-Free)


  • 1 1/4 cup teff flour
  • 1/4 cup flaxseed meal
  • 1/2 cup maple syrup, plus 1 tbsp
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • mixed berries (I used one container strawberries and 1 small box blueberries and had leftovers)
  • 1/2 cup water, plus 1tbsp
  • 1 tbsp orange marmalade
  • 1 tbsp arrowroot powder
  • 1-2 tbsp fresh-squeezed lemon juice


  1. Pre-heat oven to 350 degrees F.
  2. Place flour, flaxseed meal, 1/2 cup maple syrup, canola oil, salt, and vanilla extract in a food processor and process till combined (don’t overmix).
  3. Evenly distribute the dough into a mini tart pan (see tip above for getting even distribution), pressing dough up the sides of each tart space to form mini tarts. Pierce the bottoms of the mini tarts twice with a fork.
  4. Bake for 10-12 minutes or until edges are just browning and tart shells are cooked through.
  5. Place tart pan on a cooling rack to cool.
  6. Meanwhile, clean berries and slice, if needed (I used an egg slicer to cut the strawberries). Place the berries in the cooled tart shells.
  7. Next, heat water, marmalade, and 1 tbsp maple syrup over medium-low to medium heat, whisking to combine.
  8. Make a slurry out of the arrowroot powder in a small bowl by adding the 1 tsp water to the powder and whisking till combined.
  9. Just as the mixture on the stove is coming to a boil, add the arrowroot powder slurry, whisking to combine. Mixture will thicken quickly. Add the lemon juice and whisk to stir in. Spoon the mixture over the fruit and into the tarts. You may not use all the topping.
  10. Place in the refrigerator to chill for 30 minutes to an hour.
  11. Serve.


Enjoy! :)

Oops Early Morning = Fantabulous Breakfast


Last night, I was already craving a fantabulous breakfast with visions of Great Harvest rolls floating through my head. So, I set my alarm and tried to mentally prepare myself to wake up at the first alarm instead of hitting snooze.

I set my alarm for 6:30am.

Fast forward to this morning. The alarm went off. I felt sooo groggy. I figured one snooze wouldn’t hurt. After one snooze, though, I was up. Imagine my surprise when I turned on the TV to get the news on and I saw the time – 5:40am. What the…?

That’s right. My clock was BROKEN! It was an hour off!

So, the bad news was I lost an hour of sleep. The good news is that I’m awake extra early!!


With my extra time, I prepped that breakfast I was craving. Plus coffee and water to drink.


An egg (cage-free) sammie on a Great Harvest honey whole wheat roll.


A Virginia roll with local honey drizzle. (Both rolls re-heated in the oven for that fresh-baked taste).


Plus all the berries (blueberries, raspberries, strawberries) leftover from yesterday’s delicious vegan/GF fruit tart (click to view the festivities).

Nom nom nom!


Anywho, so I’m a little extra sleepy today, but some positive things have resulted. While I’m normally hitting snooze right about now, I’ve started enjoying a delicious breakfast and I even have time to blog! Sweet! I actually like waking up early, I’m just not so good at it.

Happy Monday!

What are you having for breakfast to start your week?

Fabulous Easter Dinner – Vegan/GF Style


So, where did we leave off earlier?

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Ah yes, I was working on a top secret dessert involving mixed berries!


Did you figure out my dessert? Add in a homemade tart shell…


You guessed it! FRUIT TART! Not just any fruit tart – a vegan AND gluten free fruit tart.


I found the recipe in Clean Food – it’s the Mixed Berry Tart.


I definitely sampled the cider while I was baking and it was gooooo! Very, very sweet but great! I’m looking forward to drinking more of this later in the week, though I rarely drink juices.

Anywho, on to tonight!


(couldn’t pick between the pictures, so I used both! hehe…don’t the girls look fabulous in their dresses?!)


Hubby and I were invited over to Emily and Casey’s house to have Easter dinner with them and Kath and Matt!! :) So, after the dessert was ready, we headed over to meet our friends.


Kath greeted me with a yummy Pom Mocktail.



There were fresh flowers all over!


We sipped mocktails…



…cooked food…




…and snacked on yummy food!



Kath and Matt brought over handmade honey whole wheat baguette slices, toasted in the oven, with a yummy cilantro/pistachio dip.

Here’s the photo I took.


And here’s what Kath and I look like taking our food photos! :lol: Thanks for the photo Emily!


The table – all set and waiting for food and friends.





Our centerpiece – an adorable bread bunny complete with Easter eggs! The bunny is really Great Harvest bread with Virginia rolls…mmm.

We had lots of yummy vegan and gluten-free eats on the menu for our fabulous Easter dinner.


Asparagus + Chard Risotto with fresh herbs.


Millet Salad with corn and tomato.


Split pea soup.

Plus the bunny bread!!

Our friends…


Casey + Emily


Matt + Kath

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Me + Hubby (thanks for the photo Kath!)


I got a little bit of everything – the split pea soup…


…the risotto, the millet salad, and even a bread bunny leg. :lol:

Dinner was fabulous – filling but light. :) Everything was so tasty!! I’m so thankful for such talented foodie friends!

Then, it was on to dessert!




My vegan + gluten-free fruit tart.

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Photographing dessert (thanks again for the photo Kath!)

I must say, I’ve never made this recipe before, so I was really worried I may just blow the whole thing! lol I was kind of upset that the topping bubbled up so much, but I was mostly worried that the crust may crumble apart or the topping may not taste good.


Thankfully, the tart stayed together nicely. Phew!

And for the taste test….




DEE-licious! Phew again!

The crust had an almost molasses taste to it from the teff flour. The berry topping was perfection – sweet but not too sweet. I loved it and would serve this to any one – vegan or GF or not. Total yummers!

After our most-awesome Easter dinner, hubby and I came home and took Bailey for a walk.



I also decided to sample another Nicobella vegan truffle. Full review to come, but this flavor was an excellent pairing of fruit and chocolate. Yum!

Big thanks to Emily, Casey, Kath, and Matt for a wonderful evening with friends! Special thanks to Emily and Casey for hosting! Thank you, thank you, thank you!!! :)

Such a fun weekend, even though I was a bit under the weather. First hubby’s beer brewing party with Matt (click), then soaking up the sun at lunch, and now tonight! Feeling very blessed right now. :D

Happy Easter Everyone!

Reader question: Did you do anything special for Easter dinner? If not, if you could pick any color for an Easter egg, what would it be?

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