Cinnamon Quinoa Breakfast Bowl Recipe
A warm and comforting Cinnamon Quinoa Breakfast Bowl featuring fluffy quinoa simmered in almond milk with cinnamon and vanilla, topped with toasted almonds, coconut flakes, fresh peaches, and raspberries. Sweetened naturally and optionally served with maple syrup, this breakfast is nutritious, gluten-free, and perfect for a cozy start to the day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Quinoa Base
- ½ cup uncooked quinoa
- 1 cup almond milk
- 1 to 2 cinnamon sticks
- ½ teaspoon vanilla extract
- Pinch of sea salt
Spices
- Ground cinnamon, nutmeg, and/or ginger, to taste
Toppings
- Toasted sliced almonds
- Toasted coconut flakes
- Fresh peaches, sliced
- Raspberries
Optional Additions
- Extra almond milk (to serve, if desired)
- Maple syrup (to serve, if desired)
Instructions
- Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Place the rinsed quinoa in a small saucepan. Add the almond milk, cinnamon sticks, vanilla extract, and a pinch of sea salt to the pan.
- Cook the Quinoa: Bring the mixture to a high simmer over medium heat. Once simmering, cover the saucepan and reduce the heat to low. Let the quinoa gently simmer for about 15 minutes until most of the almond milk is absorbed and the quinoa becomes tender.
- Rest the Quinoa: Remove the pan from heat and let the quinoa sit, still covered, for 5 minutes. This resting time allows the quinoa to absorb any remaining liquid and fluff up. Afterward, taste and adjust seasoning by adding ground cinnamon, nutmeg, and/or ginger as desired.
- Assemble the Bowl: Divide the cooked quinoa between two bowls. Top each bowl with toasted sliced almonds, toasted coconut flakes, sliced fresh peaches, and raspberries. You can enjoy the quinoa as a fluffy pilaf or add some warmed almond milk to create a creamier porridge consistency.
- Add Sweetener (Optional): If you like, drizzle maple syrup on top for additional sweetness before serving. Serve immediately while warm.
Notes
- Rinsing quinoa thoroughly before cooking removes its natural bitterness.
- For creamier texture, gently stir in extra warmed almond milk before serving.
- Use fresh seasonal fruits for the best flavor and texture.
- To toast almonds and coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden and fragrant, or toast in a dry skillet over medium heat.
- This recipe is naturally gluten-free and vegan.
Find it online: https://bitezly.com/cinnamon-quinoa-breakfast-bowl-recipe/
