Cinnamon Quinoa Breakfast Bowl

Prep Time:

5 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

About the Recipe

This quinoa breakfast bowl is inspired by the beautiful bowls of oatmeal that I see all over. Enjoy this delicious bowl chock full of colorful fruit and other various superfoods.

Ingredients

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

Toppings

Toasted sliced almonds
Toasted coconut flakes
Fresh peaches, sliced
Raspberries
Almond milk, optional
Maple syrup, optional

Preparation

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 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.