Strawberries and Cream Quinoa

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When I was little I always loved instant Quaker oatmeal packets –
strawberries and cream and cinnamon and spice were my two favorites,
though peaches and cream and apple cinnamon came in close behind. While I don’t use the packets too often anymore, I am nevertheless still a big oatmeal eater. In fact, it’s a safe bet that six out of seven days a week, oatmeal is on the breakfast menu.
Until now that is…
The other night when I was making quinoa for dinner I thought to myself, “Self, why not try this for breakfast?” Since quinoa is filled with both protein and fiber, it is an excellent source of “keep me full” energy. Plus, like oatmeal, it adopts the flavors in which it’s cooked.
Experimenting with this idea a bit, I decided to try and recreate my favorite “strawberries and cream” oatmeal using quinoa instead. The result is a hearty, fruity, filling breakfast that keeps you going all morning long.
To sweeten this dish I used agave syrup, but use whichever sweetener you prefer. Maple syrup or brown sugar would be equally as delicious!

Strawberries and Cream Quinoa

Serves: 1


  • 1/3 cup quinoa – rinsed well
  • 3/4 cup milk of choice (I used vanilla almond milk) plus extra for drizzling
  • pinch of salt
  • 1/2 tsp. vanilla
  • 2-3 strawberries – diced
  • sweetener – to taste (I used 1 tbls. agave)


  1. Combine quinoa, milk, and salt in a medium pot and cook over medium-high heat until it comes to a boil. Reduce to a simmer and cover.
    **Watch carefully, milk likes to boil over.**
  2. Cook over a simmer, stirring occasionally, until quinoa is cooked and most of the milk is absorbed.
  3. Stir in vanilla and strawberries and cook an additional 30-60 seconds or until heated through.
  4. Remove from heat.  Sweeten to taste, drizzle with milk, and enjoy!