4.8 from 82 votes
Cinnamon Quinoa Breakfast Bowl
The Cinnamon Quinoa Breakfast Bowl cooks quinoa in almond milk infused with cinnamon sticks and vanilla for a fragrant, fluffy porridge alternative. Topped with toasted almonds, coconut flakes, and fresh fruit like peach and raspberry, this bowl offers contrasting textures and natural sweetness. Optional maple syrup and additional spices enhance flavor, making it a wholesome, warm breakfast choice.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
2
Course:
Breakfast
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.
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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.