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Blueberry-Vanilla Quinoa Bowl with Fresh Strawberry

Berry Breakfast Bowl by Chef Luis


  • 1 cup tricolor quinoa
  • 1/3 vanilla bean
  • ½ tsp ground cinnamon
  • 1 tbsp sugar in the raw
  • Pinch kosher salt
  • ½ pint California Giant Fresh Blueberries
  • 12 ea California Giant Organic Strawberries
  • 2 ea fresh kiwis
  • 8 oz plain Greek yogurt
  • 2 cups chopped granola bars
  • 4 tbsp honey
  • 4 ea fresh mint leaves


  1. Bring 2 cups of water to a boil with the cinnamon, vanilla bean split lengthwise, pinch of salt and sugar.
  2. Add the quinoa and simmer for 12-15 minutes until the liquid is almost completely absorbed. Cover and let sit on low for 8-10 minutes. The quinoa should be tender but not mushed. Remove from pot and let cool down. Combine with the blueberries and chill.
  3. Chop the strawberries and the kiwi, chiffonade the mint and combine with the chopped fruit. Chill.
  4. To serve, portion the quinoa-berry mixture, top with the Strawberry-kiwi salsa, granola, yogurt and drizzle the honey.

Recipe by Chef Luis Reyes, Winner of the 2018 Chef Invitational

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Berry Breakfast Bowl by Chef Luis
Winter's Best Recipe Collection | Download the eBook Here