Honey Vanilla Breakfast Bowl

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!


This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

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Recipe by Alexandra Caspero, MA, RD


  • 1 cup siggi’s Vanilla Non-Fat Yogurt
  • ¼ cup quinoa
  • ½ cup, plus 1 tablespoon unsweetened almond milk
  • 1 cinnamon stick
  • 1 cup sliced strawberries
  • 2 tablespoons slivered almonds
  • 1 teaspoon chia seeds
  • 2 tablespoons honey


Place quinoa, almond milk and cinnamon stick in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook until quinoa is tender, about 12 minutes. Cool slightly and transfer into two bowls. Add yogurt, strawberries, almonds, chia seeds and honey to each bowl. Serves 2.

Nutrition Information
Serving size: ½ cup quinoa, ½ cup yogurt, ½ cup berries, 1 tablespoon almonds, ½ teaspoon chia seeds, 1 tablespoon honey

CALORIES 337; TOTAL FAT 6g; SAT. FAT 0g; CHOL. 0mg; SODIUM 82mg; CARB. 60g; FIBER 8g; SUGARS 35g; PROTEIN 15g

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Alexandra Caspero
Alexandra Caspero, MA, RD, CLT, is a registered dietitian and nutrition expert with a passion for health and wellness. Alex is a nationally recognized nutritionist and appears regularly on TV, print and social media. She was most recently featured in Runner's World, Men's Health, Fitness, Shape Magazine & Vogue. As the campus dietitian, director of wellness and adjunct instructor at University of the Pacific, Alex teaches what she preaches. Through innovative programs and services, Alex inspires students to become their healthiest selves. Her blog, DelishKnowledge, focuses on making whole-food eating deliciously simple. Alex also dishes out delicious tips to her thousands of social media followers.