Chamomile Breakfast Quinoa

[Post updated September 2020] I was recently asked to describe my approach to cooking and eating. I described it as, “healthy with a dash of decadence.” While this recipe post leans way to the healthy side, I have no problem whipping up a creamy, decadent dessert or a fatty, buttery slow-roasted cut of meat. All in moderation, right?


I love eating (healthy or decadent) but I have the hardest time treating myself to a good breakfast, especially during the workweek. So I’m always a fan of easy, make-ahead breakfast nibbles that are yummy and save me a few minutes in the morning. Even better if it’s a dish I can grab and take to work with me.

This is that dish. It’s a quick quinoa infused with the fruity, herbal essence of chamomile flowers. For breakfast, I toss it with whatever I have on hand—honey, nuts, fresh fruit, cinnamon. You could just as easily toss it with some shredded chicken and diced veggies for a refreshing lunch.

IMG_8959I used Teatulia’s Chamomile Herbal Tea, which features whole chamomile flowers packaged in corn silk pyramid tea bags. What’s great about these is that you can just toss the tea bags into the simmering quinoa. No fussing with steeping a loose leaf tea, but you get all the flavor benefits of the whole flowers.

IMG_9031If you’re like me and appreciate a quick and easy make-ahead breakfast, take a look at some of my other tea-inspired breakfast nibbles:

Happy cooking and sipping!

Chamomile Breakfast Quinoa

By Suzanne Klein, Tea Foodie

Makes about 3 cups


2 cups water

1 cup quinoa, rinsed

3 chamomile herbal tea bags

Optional toss-ins: honey, chopped nuts, fresh or dried fruit, cinnamon


Bring the water to a boil. Add the quinoa and tea bags. Nestle the tea bags into the quinoa so they are covered with water. Reduce heat to a low simmer, cover, and cook until all the water has absorbed, about 20 minutes. Remove from heat and leave covered for 5 more minutes. Remove cover, fluff quinoa with a fork, and serve individual bowlfuls with your favorite toss-ins. Store covered in the refrigerator for up to several days. For a creamy morning breakfast, reheat with a little milk.

4 Comments Add yours

  1. Very creative recipe, I’m keen to try it. Your approach to food sounds a lot like mine (healthy with a dash of decadence!)

    1. Tea Foodie [by Zanitea] says:

      Thanks for stopping by my blog!

  2. This looks SO delicious! Definitely going to give it a try!

    1. Tea Foodie [by Zanitea] says:

      Thanks! Let me know if you give it a try :)

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