Quick and easy breakfast quinoa that's flavored with chai, filled with protein, and takes just 5 minutes to make. With 16g of plant-based protein in each bowl, this recipe will quickly become your morning go-to!
One of the most common myths about following a plant-based diet is that you will not get enough protein. And when it comes to breakfast, it's assumed that unless you're using a protein powder, you just aren't going to get what you need.
Well, I'm here to prove that theory wrong! Because now you have a recipe that is high-protein and doesn't use any strange powders. Just pure, whole food ingredients that are nourishing and filling.
What better way to start your day than a bowl of this protein-packed breakfast quinoa? It's quick and easy to make (can be ready in under 5 minutes!), can be meal prepped, and each serving contains 16g of plant-based protein!
How to Make a High Protein Vegan Breakfast Bowl
One of the main reasons why I love quinoa is its nutritional benefits. One cup of quinoa has 8 grams of protein, 5 grams of fiber, tons of vitamins, and minerals, plus quinoa is an excellent source of complex carbohydrates, which digests more slowly in your system and helps you stay full longer!
We have also topped this Chai Breakfast Quinoa with chia seeds and almond butter to ramp up the protein. Those simple ingredients combined create 16 grams of protein in this incredibly filling quinoa breakfast bowl!
Want some other ideas for amping up the protein content? Check out my list of the best sources of plant-based protein!
How to Meal Prep Quinoa for Breakfast
I know how much you all love our meal prep series, and this breakfast quinoa is 100% meal prep friendly! You can make a big batch on a Sunday and this will last you all week long.
Best of all? Change up the topping each day and it will feel like a completely new recipe!
Here are some of my favorite topping ideas:
- Almond butter, blueberries, and seeds (what we've got here!)
- Peanut butter, banana, and cacao nibs
- Coconut yogurt, sliced strawberries, and chia seeds
- Cashew butter and stewed peaches
To store it, just make a quadruple batch of the quinoa, divide it into jars, and top it with your desired toppings. Seal the jars completely, then reheat when you get to the office (or enjoy it cold like overnight oats).
More Easy Breakfast Quinoa Recipes:
- 5-minute Savory Breakfast Quinoa
- Caramelized Butternut Squash Quinoa Breakfast Bowls
- Cinnamon Apple Breakfast Quinoa
- Healthy Hot Chocolate Quinoa Breakfast Bowl
- Apple Pie Overnight Quinoa
- Quinoa Power Breakfast Bowls
- Triple Berry Quinoa Breakfast Bake
Chai Breakfast Quinoa
- 1 cup almond milk
- 2 chai tea bags
- 2 cups cooked quinoa
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons almond butter
- 2 tablespoons blueberry jam
- 2 tablespoons seed mix
- Add the almond milk and tea bags into a small saucepan. Warm the milk and allow the tea to steep for 4 minutes.
- Remove the tea bags, press out any extra tea, and add the remaining breakfast quinoa ingredients. Stir until quinoa has warmed, about 1 minute, and transfer to two bowls.
- Top with half the toppings indicated above, or your favorite toppings of choice.
33 comments on “5-Minute Chai Spiced Breakfast Quinoa”
Did you cook the quinoa first or just warm it in the almond milk?
It’s cooked and then warmed 🙂
Great breakfast! I made a big batch of quinoa last night in the InstantPot, so this was nice and quick!
I’m so glad! What timings did you use for the IP?
Would you be able to send me a link to that creamer in the picture? IT’S SO BEAUTIFUL!!
I bought it years ago from a flea market!
Hi! Just wondering about the beautiful creamer in the pic?
Does the nutritional content include the toppings?
It does not 🙂
Will this work with quinoa flakes instead?
Hi! I’m vegetarian and I’m trying to find some recipes I can make for breakfast. Thing is, I’m also super duper allergic to tree nuts. Can I use cow milk instead of almond milk? Does it mess up the consistency?
You totally could that!
This Chai Spiced Breakfast Quinoa is amazing!!
YAY! So happy you enjoyed it!
No idea if you’ll see this so much later! But I watched the little video in the corner that popped up, and at the end after you’ve served it you poor over a liquid? I was wondering what that was? Just more almond milk to make it a bit more liquidy?
Yes! Just a little extra milk 🙂
Hi! Do you think regular milk could work with this recipe?
Yes! I haven’t tried it with regular work but I think that should be fine!
False claim this recipe doesn’t take 5 minutes. It takes at least 20 minutes just to cook the quinoa
The recipe calls for pre-cooked quinoa 🙂 So actually, yes it does take 5 minutes to make if you use leftover quinoa as the recipe suggests. Thanks!
How did you cook the milk? I combined the milk and chai tea and brought it to a boil, and when it was boiling, I turned it down to a simmer and let it simmer for 4 minutes. This left me with a thin/runny, dark liquid. Whereas the milk in your video stayed light in color and turned very creamy. Can you please provide instructions for cooking the milk and tea? Thank you!
That might have just been the difference in the tea bags we used. The directions above are correct – you steep the milk and tea together for 4 minutes, then use that liquid for your cooking. Hope that helps!
Delicious! And surprisingly sweet with such low sugar content. In my search for a high protein, low sugar breakfast without eggs, this might be my new daily breakfast.
So glad to hear you liked it, April!! It is one of my favorites too 🙂
This was a perfect breakfast recipe to use up leftover cooked quinoa. I made it with oat milk. The flavor was warm & spicy and the almond butter complimented it well. Quick & easy! Always great recipes, Alyssa! Thank you for sharing.
Is that carb count for the whole recipe or 1 serving?
How do you cook the quinoa? I never cooked quinoa before ?
Cook according to your package instructions 🙂
Made this morning and it turned out so delicious!!! Thank you!
I made this with coconut milk and it’s delicious! Thanks for the recipe!
really enjoyed this one, thank you for the idea of infusing the milk. the blueberries felt essential!