Name: Cinnamon Quinoa Breakfast Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
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); Toasted sliced almonds; Toasted coconut flakes; Fresh peaches (sliced); Raspberries; Almond milk (optional); Maple syrup (optional)

Cinnamon Quinoa Breakfast Bowl

Swap 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.

25 min total 5 min prep 20 min cook 2

Instructions

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1 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.
2 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.
3 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.