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Quinoa Breakfast Bowl

A gluten-free, dairy-free power breakfast that's great any time of the year and ready in 20 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 people
Course: Breakfast
Cuisine: American

Ingredients

  • 1/2 cup quinoa
  • 1 1/2 cups oat milk or other non-dairy milk
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon nut butter
  • 1 Tablespoon pure maple syrup
  • Fresh fruits to garnish
  • hemp hearts, chia seeds, ect to garnish

Instructions

    Cup of Yum
  1. Place quinoa in a fine sieve and rinse well with cold water. This gets rid of the saponin coating and ensures your quinoa will not be bitter. Drain.
  2. In a small pot, combine the quinoa, oat milk, salt and cinnamon. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes or until the quinoa is fluffy. The milk should be all absorbed.
  3. Remove the pot from the heat and stir in the nut butter (if desired).
  4. Divide the quinoa porridge between two bowls. Drizzle with maple syrup and a little additional milk. I like to add creamy coconut milk.
  5. Garnish the bowl with fresh fruit such as berries, bananas, diced apple or citrus. Sprinkle sunflower seeds, hemp hearts or chia seeds on top - whatever you have on hand. Serve warm.