Warm Tropical Wild Blueberry Quinoa Breakfast Sundae
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5 from 1 vote

Warm Tropical Wild Blueberry Quinoa Breakfast Sundae

Maine {or Canada} meets the tropics in this nutrient packed breakfast sundae with wild blueberries, quinoa, coconut, and macadamia nuts. It's a sundae you can feel virtuous about eating for breakfast!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten Free, Low FODMAP Option, Mediterranean, MIND Diet, Vegan Option, Vegetarian
Keyword: blueberry recipes, breakfast sundae, healthy breakfast bowl, quinoa recipes
Servings: 2 servings
Calories: 489kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 2 cups frozen fresh wild blueberries
  • 1 cup cooked quinoa
  • 1 cup plain Greek Yogurt
  • 3 tablespoons shredded unsweetened coconut
  • 3 tablespoons chopped macadamia nuts
  • 2 teaspoons virgin coconut oil
  • 2 teaspoons coconut or brown sugar optional
  • 1 teaspoon ground ginger


  • Heat a small saute pan over medium heat, and add chopped macadamia nuts and shredded coconut. Toss nuts and coconut together, stirring frequently to prevent from burning, until lightly browned, or about 4-5 minutes. Remove mixture from pan and allow to cool.
  • Heat coconut oil in the same saute pan over medium heat, then add frozen wild blueberries, and stir until mixture is bubbling. Turn down heat to medium, and add ginger and optional coconut/brown sugar to wild blueberry mixture and continue stirring for about 5-6 minutes, or until blueberry sauce has reduced and thickened. Remove from heat and set aside while you assemble sundaes.
  • Place 1/2 scoop each of warm cooked quinoa {you may make quinoa ahead of time and reheat before preparing sundaes} in 2 glasses/bowls/sundae dishes and top with 1 heaping tablespoon each of wild blueberry syrup mixture and nut/coconut mixture. Next, top each sundae with 1/2 cup Greek Yogurt, then divide remaining wild blueberry syrup and nuts/coconut and place on top of breakfast sundaes. Serve while still warm.


  • Naturally gluten-free and vegetarian, but could easily be made vegan by using a dairy free yogurt.
  • Make a low FODMAP option with lactose free yogurt. 


Serving: 1serving | Calories: 489kcal | Carbohydrates: 54g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 530mg | Fiber: 9g | Sugar: 24g | Vitamin A: 80IU | Vitamin C: 14.4mg | Calcium: 147mg | Iron: 2.9mg