Recipe: Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote

If there is one thing that my roommate loves…it is anything citrus.  Especially lemon.  But, then again, I know very few people who don’t appreciate the zippy flavor of something infused with lemon.  I am a huge fan myself.

Imagine, then, receiving an e-mail from Vegetarian Times with the spotlighted meal for the week.  It was from their June 2015 issue, which I had just finished eating, and had made mention of this recipe to my roommate.  The only thing I lacked in order to make this dish was Earl Gray Tea.  I love Earl Gray Tea, I was just out of it at this point.  So, we went grocery shopping and made a point of picking up some good Earl Gray Tea.

Today was a big day.  This morning, Cathy (that’s the roomie for those of you just joining my blog) was heading out to Atlanta for her Jeopardy audition.  I wanted to make sure her drive got started on the right foot…and that was with a healthy, nutritious and filling breakfast.  Per her request, this recipe was breakfast.

Recipe: Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote

Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote
Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote

Servings: 4
Time: Prep 10 minutes; Cook 27 minutes


  • 3 tablespoons plus 1 teaspoon lemon juice, divided
  • 1 cup quinoa, rinsed and drained
  • 1/2 teaspoon salt
  • 2 large coins fresh ginger
  • 1/4 cup low-fat milk (I used rice milk)
  • 1 teaspoon grated lemon zest
  • 1/4 cup pure maple syrup
  • 1/4 cup strongly brewed Earl Grey tea
  • 1 cup halved fresh or frozen strawberries
  • 4 tablespoons sliced almonds


Add 3 tablespoons lemon juice and enough water to make 1-2/3 cups liquid in 2-cup measuring cup; pour into medium saucepan, and bring to a boil.

Stir in quinoa, salt, and ginger, and reduce heat to medium-low. Cover and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and stir in milk and lemon zest. Cover, and let stand 5 minutes.

Meanwhile, bring maple syrup and tea to a boil in small saucepan over medium-high heat. Boil 6 minutes, or until liquid thickens and bubbles turn frothy. Pour over strawberries in bowl, and stir gently to coat. Stir in remaining 1 teaspoon lemon juice.

Spoon 3/4 cup quinoa into each serving bowl, top each with 1/4 cup berry compote, and sprinkle each with 1 tablespoon almonds.



I don’t think it was love at first bite.  Cathy said that there was a lot going on and she wasn’t immediately sure what she thought of it.  That being said, she ate it all, so that says something about the recipe.  Me…I enjoyed the new play on quinoa.  It paired really well with the strawberries and, when hit up with that lemon zest, was a bright and flavorful base for this dish.  I had an issue with the syrup and tea sauce going solid the minute it was drizzled in with the strawberries.  I did my best to improvise, but that was the only problem I encountered.

All of that aside, an amazingly light, but filling way to start your day.  Give it a try!

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