Hhello readers!
Thank you for the warm response to my last, deeply personal post “New Year, New Journey”. It was very moving to hear your stories; and thank you for sharing.
I really appreciate all the advice and I feel your support. It took us some time to get used to our food adventure (as we call it instead of elimination diet), but we’re taking it one day at a time.
Eating gluten and dairy free is all-consuming at first… you can’t stop for a minute or a kid is shoving whole wheat tortilla chips into the shopping cart.
After a few weeks, however, a few favorite dishes emerge and you forget about focaccia, ramen, and whipped cream. Good, nearly.
Read on for my Quinoa Breakfast Bowl Recipe and many more delicious gluten and dairy free breakfast ideas.
Quinoa Breakfast Bowl Recipe
Quinoa has long been a favorite gluten-free grain in Simple Bites’ kitchen. In winter, this citrus, shrimp, and quinoa salad is a light and flavorful do-ahead lunch.
In the summer, this quinoa power bowl base with corn and beans is a picnic must-have. And in the fall, I make canned lemon quinoa with shaved Brussels sprouts and toasted walnuts. Yummy!
But if you haven’t tried quinoa as a breakfast porridge, you’re missing out. It’s a lot fluffier than oatmeal, which can be gummy, and has a deliciously nutty flavor.
Quinoa Breakfast Bowls are a year-round favoritecooked with oat or nut milk and topped with fresh fruit, seeds, nuts and maple syrup.
Here’s my recipe for a gluten-free, dairy-free quinoa breakfast bowl. It’s become a weekly power breakfast, especially when you add a spoonful of almond butter or seed butter (try the tahini!). In winter it is particularly pleasant. I hope you try it.
Quinoa Breakfast Bowl
A gluten and dairy free power breakfast that tastes great any time of year and is ready in 20 minutes.
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Servings: 2 People
ingredients
- 1/2 Cup Andean millet
- 1 1/2 cups oat milk or other non-dairy milk
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon Cinammon
- 1 tablespoon nut butter
- 1 tablespoon pure maple syrup
- fresh fruits for garnish
- Hemp hearts, chia seeds, ect for garnish
instructions
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Put the quinoa in a fine sieve and rinse well with cold water. This will remove the saponin coating and ensure your quinoa doesn’t turn bitter. drain.
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In a small saucepan, combine quinoa, oat milk, salt, and cinnamon. Bring to a boil over medium-high heat, then reduce heat to low and simmer 15 minutes or until quinoa is frothy. The milk should be completely absorbed.
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Remove the saucepan from the heat and stir in the nut butter (if desired).
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Divide the quinoa porridge between two bowls. Drizzle with maple syrup and a little extra milk. I like to add creamy coconut milk.
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Garnish the bowl with fresh fruits such as berries, bananas, diced apples or citrus fruits. Sprinkle on sunflower seeds, hemp hearts, or chia seeds—whatever you have on hand. Serve warm.
More gluten free/dairy free breakfast ideas
We sorted our Food Adventure breakfast more or less. Your recommendations were so helpful! When we’re craving maple syrup, these Cookie and Kate Oatcakes are seriously delicious.
Here’s what we love from the Simple Bites archives..
Fried egg tostada
I often crave the flavors of Mexico for a hearty breakfast, and this simple dish delivers. It only takes a minute or two in the pan, and then it’s ready to be topped with beans, salsa, avocado, cilantro, and a spoonful of dairy-free (or not) sour cream.
Apple pie baked oatmeal
I make this cozy dish with coconut kefir and oat milk. It’s a great do-ahead breakfast that everyone loves.
Swiss chard, leek and sweet potato frittata
Here is a nutritious breakfast full of vegetables. These days, I use plant-based milk and vegan cheese—or none at all.
The best oatmeal muffins ever
Over the years, readers have informed me that my BEST muffin recipe EVER can be adapted gluten-free. After all, they are my kids’ absolute favorite after-school snacks.
I’m happy to report that my BEST muffins EVER made with an all-purpose gluten-free flour are just as delicious. For a GF and DF muffin, I use coconut kefir in place of the buttermilk and melted coconut oil to replace the butter. They are fluffy and delicious; perfect for the lunch box.
Citrus salad with honey cinnamon syrup
It’s citrus season and this easy salad is a great way to showcase the fruit. Save this for when friends come over for brunch.
Mix & Match muesli
Delicious sprinkled over oatmeal or my quinoa breakfast bowl, homemade granola is a staple in the Simple Bites kitchen.
Ultimate breakfast tacos
Whenever I want to make a weekend brunch, these breakfast tacos are always a hit! The DIY taco bar is always a fun way to entertain, and much of the prep can be done in advance
Blueberry Lemonade Smoothie
Smoothies are a constant these days with frozen fruits and vegetables and plant-based milk. This one is very popular with the kids and I make it with coconut yogurt or kefir to keep it dairy free. Precious.
Maple Sausage Patties
Another delicious weekend breakfast topped off with soft scrambled eggs and my rosemary hash browns.
Make-Ahead Steel Cut Oatmeal with Maple Braised Berries
Search the freezer for this stash of julyberries, then cook them up on a comforting bowl of oatmeal for a lively topping. Everything can be prepared the night before, making for an easy weekday morning.
Seared mixed greens with bacon and eggs
Here’s a brunch dish that can delight guests and satisfy their hungry appetites. Wilted vegetables with bacon and eggs, spicy radishes, pickled shallots and sweet cherry tomatoes: this salad has everything.
A pan of crispy bacon and eggs with asparagus
I know asparagus season is upon us, so I have this easy power breakfast recipe ready! It’s a super convenient one-pan breakfast or brunch meal that’s incredibly delicious. Serve with hash browns and citrus salad for a complete brunch spread.
Thank you for reading! I hope you found inspiration for breakfast and brunch in this post.
Share your gluten-free and/or dairy-free breakfast and brunch favorites in the comments below!