Jumpstart your day with this Cinnamon Quinoa Breakfast Bowl! With fresh fruit, toasted nuts, and warm spices, it's refreshing, healthy, and satisfying.
vegan / gluten free / breakfast — Jump to recipe
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 a while. Especially if that change means another excuse to smother things in peaches.
This quinoa breakfast bowl is inspired by the beautiful 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 the idea to make a sweet non-oat quinoa bowl for breakfast.
How to Make a Quinoa Breakfast Bowl
To make the base of this recipe, I cook quinoa 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.
Quinoa Breakfast Bowl Variations
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 for serving these bowls: my preference and Jack’s preference.
Sweeten the deal by drizzling a little maple syrup on top.
If you love this quinoa breakfast bowl…
Try Overnight Oats, Many Ways, chia pudding, a smoothie bowl, or these quinoa breakfast cookies next! Or, head to this post for 60+ healthy breakfast ideas!
Cinnamon Quinoa Breakfast Bowl
rate this recipe: from votesPrep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves 2Save Recipe Print RecipeSwap out your usual oatmeal for this delicious, protein-packed quinoa breakfast bowl! Top it with your favorite seasonal fresh or dried fruits, nuts, and seeds. Vegan and gluten-free.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
Instructions
- 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.
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