Cinnamon Quinoa Breakfast Bowl

As seen on

Love & Lemons

Total Time

25 mins

Prep Time

5 mins

Cook Time

20 mins

Rating

(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

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Cinnamon Quinoa Breakfast Bowl

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

More recipes by Love & Lemons