Cinnamon Quinoa Breakfast Bowl
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.75 out of 5 stars
(39)
Ingredients
2 servings
- ½ cup uncooked quinoa
- 1 cup almond milk
- 1 to 2 cinnamon sticks
- ½ teaspoon vanilla extract
- Sea salt
- More spices such as ground cinnamon, nutmeg, and/or ginger, to taste
- Toasted sliced almonds
- Toasted coconut flakes
- Fresh peaches, sliced
- Raspberries
- Almond milk, optional
- Maple syrup, optional
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Preparation
Step 1
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.
Step 2
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.
Step 3
Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, peaches, and raspberries. Enjoy as a fluffy pilaf, or as more of a porridge with warm almond milk poured on top. Serve with maple syrup, if desired.
Step 4
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Chef's notes
Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you're ready to serve. If it's dry, add a few more splashes of almond milk.
Sub in whatever seasonal fruit you like, dried fruits are also delicious here.
