Creamy Breakfast Quinoa with Roasted Strawberries

  • Author: Meagan
  • Total Time: 30 Minutes


There are always a handful of strawberries that aren’t quite snack worthy…so having a reason to roast them was why I tried this recipe.  The ‘quinoa porridge’ was a wonderful bonus, and all of us were delighted.  Borrowed from, ‘Gluten-Free for Good’, by Samantha Seneviratne, this is yet another yummy way to start your day – enjoy!



Creamy Breakfast Quinoa with Roasted Strawberries


1 1/2 to 2 c. fresh strawberries, halved or quartered

1 T. EACH maple syrup AND butter, cut into pieces

1/4 t. cinnamon


1 c. quinoa AND 3 c. 2% or whole milk AND a pinch of kosher salt


Preheat the oven to 400 and in a medium pot, combine the quinoa, milk and salt.  Simmer gently over medium-low heat until the mix has reduced, thickened a bit and the quinoa is tender – this will take about 20 minutes.

As the quinoa cooks, toss together the strawberries, maple syrup, butter and cinnamon in a small baking dish and bake for about 10 minutes, stirring partway through, until the berries have softened and released some of their juices.

Spoon the quinoa into 4 bowls and top with the juicy strawberries and extra milk and maple syrup as you wish.

  • Category: Breakfast, Quinoa, Strawberry


From Meagan's Kitchen

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