Cinnamon Quinoa Breakfast Bowl
This Cinnamon Quinoa Breakfast Bowl is a warm and nourishing start to your day!
Servings: 2 servings
Ingredients
- 1 cup uncooked quinoa rinsed
- 1 cup almond milk for cooking
- 1 to 2 sticks cinnamon sticks for flavor
- 1 teaspoon vanilla extract for sweetness
- to taste sea salt to enhance flavors
- to taste more spices such as ground cinnamon, nutmeg, and/or ginger
- toasted sliced almonds for crunch
- toasted coconut flakes for sweetness
- fresh peaches sliced, for topping
- raspberries for topping
- almond milk optional, for drizzling
- maple syrup optional, for sweetness
Instructions
- Start by rinsing the uncooked quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa, almond milk, cinnamon sticks, vanilla extract, and a pinch of sea salt. Stir gently to mix everything together.
- Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- After cooking, remove the saucepan from heat and discard the cinnamon sticks. Fluff the quinoa with a fork and add your choice of additional spices to taste.
- While the quinoa is cooking, prepare your toppings. Toast the sliced almonds and coconut flakes in a dry skillet over medium heat until golden brown. Slice the fresh peaches and rinse the raspberries.
- Spoon the fluffy quinoa into serving bowls. Top with toasted almonds, coconut flakes, fresh peaches, and raspberries. Drizzle with a little almond milk and maple syrup if desired.
Equipment
- Medium Saucepan
- Measuring cups and spoons
- Wooden Spoon
- Serving bowls
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat with a splash of almond milk for extra creaminess.
- Feel free to experiment with different fruits for toppings!