Cinnamon Quinoa Breakfast Bowl
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Course
Breakfast
Cinnamon Quinoa Breakfast Bowl
Description
This recipe starts by rinsing quinoa to remove bitterness, then gently cooking it with almond milk, cinnamon sticks, vanilla extract, and a pinch of salt. Simmering covered allows the quinoa to absorb the liquid and soften into a tender yet fluffy consistency. Additional ground spices can be added to adjust warmth and complexity.
Once cooked, the quinoa is portioned into bowls and topped with toasted sliced almonds and toasted coconut flakes for crunch. Fresh peach slices and raspberries contribute brightness and juiciness, balancing the nutty base. The dish can be served as a pilaf or with warm almond milk ladled on top for a creamy porridge effect. Maple syrup is available to add sweetness if desired.
This bowl adapts to seasonal fruit and can be prepared ahead, with cooked quinoa storing in the refrigerator for several days. Reheat or serve at room temperature, adjusting texture with additional almond milk if dry.
Ingredients
- ½ cup quinoa uncooked
- 1 cup almond milk
- 1 to 2 cinnamon stick
- ½ teaspoon vanilla extract
- salt sea salt
- More spices such as ground cinnamon, nutmeg, and/or ginger, to taste
Toppings
- almonds toasted, sliced
- Toasted coconut flakes
- peach sliced, fresh
- raspberry
- almond milk optional
- maple syrup optional
Instructions
- Rinse the quinoa and place it in a small saucepan. Add the almond milk, cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover, and reduce the heat. Gently simmer for 15 minutes.
- Remove the pan from the heat and let the quinoa sit for 5 more minutes, or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
- Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, peaches, and raspberries. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top. Serve with maple syrup, if desired.
Notes
- Cooked quinoa stores in the fridge for 4-5 days; serve at room temperature or warmed, adding almond milk if dry.
- Seasonal fruits or dried fruits can substitute the suggested fresh peaches and raspberries.
- Additional spices like nutmeg or ginger can be added to taste for more warmth.
User Reviews
Overall Rating
4.8
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