Cinnamon quinoa breakfast bowl

 

If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in awhile. Especially if that change means another excuse to smother things in peaches.

This one is inspired by all of those beautiful breakfast bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had this idea to make a sweet non-oat quinoa bowl for breakfast.

This base of this recipe is the quinoa that is lightly sweetened by cooking it in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here

To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now, the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.

I’m going to give you two options of how to serve these bowls because Jack and I both have different preferences. Because I have a thing about mushy food, I like my quinoa bowl best served pilaf style, leaving my quinoa fluffy. (it can be served warm off the stove or at room temp if you’ve made it in advance). Jack prefers his porridge style – hot with plenty of almond milk to soak into the quinoa. So to each their own…

Sweeten the deal by drizzling a little maple syrup on top.

Cinnamon Quinoa Breakfast Bowl
Preparation time
Cook time
Total time
Recipe type: breakfast
Serves: serves 2
Ingredients
  • ½ cup uncooked quinoa
  • 1 cup Almond Breeze Almondmilk, Original or Vanilla
  • 1-2 cinnamon sticks
  • pinch of salt
  • piece of a vanilla bean, optional (don’t use vanilla extract)
toppings:
  • toasted sliced almonds
  • toasted coconut flakes
  • peaches
  • raspberries
  • maple syrup, optional
  • extra splashes of almond milk, optional
  • more spices, to taste (cinnamon, nutmeg, etc.), optional
Instructions
  1. Rinse and drain the quinoa.
  2. Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don’t walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
  3. After 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.
  4. Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.
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.

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