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Living With Sjögren’s


Crispy Quinoa Breakfast Bowl

Quinoa Breakfast Bowl


  • 1 cup quinoa, rinsed and drained
  • 1 tbsp maple syrup or honey
  • 1 tbsp hemp oil
  • 1.5 cups plain Greek-style yogurt
  • 1 cup mixed fresh seasonal fruit
  • 4 tbsp crushed cashews, unsalted (optional)


  • Baking tray
  • Mixing bowl
  • Serving bowls


Preheat oven to 400°F. Mix quinoa with maple syrup and oil; spread in an even layer on a rimmed baking sheet. Bake until crisp for 13-15 minutes, stirring occasionally. Let it cool and transfer to a plate.

To serve, divide yogurt into two bowls, and top each with fruit, 4 tablespoons of crispy quinoa and crushed cashews.

Extra tips:

✔ You may use a more neutral-tasting oil, such as canola or light olive oil.

✔ You may add crispy quinoa to your favourite cereal, oatmeal, chia pudding, cream soup and even salads for added texture.

✔ Store the crispy quinoa in an airtight container or glass mason jar at room temperature for up to 4 weeks.

✔ You may use plant-based fermented yogurt alternatives to make this recipe completely dairy-free and vegan.