Chia Lemon Quinoa Bowl {Gluten-Free, Dairy-Free, Soy-Free}


This bowl of breakfast goodness is screaming summer, isn’t it?

To me, it looks like a bowl of sunshine.

And so, on the last week of summer, I’m bringing you a bowl of sunshine, omega 3’s and lean protein to power you through the last week of bikini’s, jumping through the sprinklers, bike rides, sun tans and popsicles.

Don’t worry, autumn will be just as fun.

And I’ve gotta lot of recipes coming your way to make your fall spectacular. (I’ll be cooking quinoa and introducing you to a few more chia seed recipes, too).

Standby for more on that later.


I whipped up a batch of quinoa and topped it with my favorite nuts and seeds. Chia seeds are my new go-to source of protein when I’m in a rush and can’t cook up a real meal.

Slivered almonds are almost too good to be true.

Seriously. Put a bag of these babies near me and I won’t let go.

NOT. Kidding.


I can’t stop at one. Wait, who eats one? I toss a handful in my mouth at a time. Kinda like my dad’s style of eating nuts. Not lady-like but hey, who’s watching? It’s just me in my kitchen dancing to Bruce Springstein anyway.

Ha. I wish you guys could all come cook with me.

I have way too much fun by myself.

Anyway, just make this quinoa. Or at least pretend to make it.

It’ll make you smile. Why?

Well, just the fresh scent of freshly grated lemon is enough to bring back all those good ol’ summer memories from back in the day.

Ahhhh yes.

The good ol’ days.

Make it. Tell me about it. And make it again.

You’ll want to. I know you will.

Add your own spin if you wanna. Like walnuts? Well, why not toss those to the bowl? Hate almonds? I think you’re crazy but add pistachios if you’d rather have them instead. I won’t judge.

I promise.


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4.8 from 6 reviews
Chia Lemon Quinoa Bowl {Gluten-Free, Dairy-Free, Soy-Free}
Prep time
Cook time
Total time
Gluten-Free, Dairy-Free, Vegan
Recipe type: Entree
Serves: 6
  • 1 cup quinoa
  • 1½ cups almond milk
  • 4½ Tbsp. pure maple syrup (or honey)
  • 3 Tbsp. slivered almonds
  • 1 Tbsp. chia seeds
  • ¼ tsp. sea salt
  • pinch fresh lemon zest
  1. Cook quinoa according to package directions.
  2. Remove from heat and set aside for 5 minutes then fluff with a fork and add almond milk, maple syrup or honey, almonds, chia seeds, sea salt and lemon zest; mix well to combine and serve warm.
Serving Size: 1 ~ Calories: 215 ~ Fat: 5 ~ Protein: 5 ~ Carb: 38g ~ Fiber: 4g ~ Sugar: 18g ~ Sodium: 80m


Amie | 
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22 replies
  1. Jenny
    Jenny says:

    Hi Amie 🙂 Just discovered your fabulous blog. This recipe (and the gorgeous photographs) have totally inspired me to try quinoa – I’ve never had it before. Thank you x

  2. Brooke
    Brooke says:

    I have to try this! It looks so yummy. In the past couple of years I have learned that I have a gluten and dairy intolerance and these recipes are life savors!

  3. Lori Sexton Leal
    Lori Sexton Leal says:

    I’ve recently started adding chia seeds to EVERYTHING, including my son’s cereals on days I’m not up for cooking breakfast. This sounds delicious, and I bet the lemon makes it even better!!! This would be a great snack/meal idea to make in advance to have for myself and my son to take with us to the park, the lake, or the pumpkin patch this fall. Love!! <3

  4. Michelle D
    Michelle D says:

    This looks amazingly delicious and nutritious! You just can’t get better than that! I can’t wait to make it. Thanks for the recipe.



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