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Cinnamon Quinoa Breakfast Bowl Recipe

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4.1 from 5 reviews

Start your day with this warm, protein-packed Cinnamon Quinoa Breakfast Bowl, a nutritious and delicious alternative to traditional oatmeal. Made with almond milk, infused with cinnamon and vanilla, and topped with toasted almonds, coconut flakes, and fresh fruits, this vegan and gluten-free recipe offers a comforting, flavorful breakfast bursting with texture and natural sweetness.

Ingredients

Quinoa Base

  • ½ cup uncooked quinoa
  • 1 cup almond milk
  • 1 to 2 cinnamon sticks
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
  • Ground cinnamon, nutmeg, and/or ginger, to taste

Toppings

  • Toasted sliced almonds
  • Toasted coconut flakes
  • Fresh peaches, sliced
  • Raspberries

Optional Additions

  • Additional almond milk for serving
  • Maple syrup for drizzling

Instructions

  1. Rinse and Combine Ingredients: 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.
  2. Simmer the Quinoa: Bring the mixture to a high simmer over medium heat. Once simmering, cover the saucepan and reduce the heat to low. Allow it to gently simmer for about 15 minutes, letting the quinoa absorb flavors and cook through.
  3. Rest the Quinoa: Remove the pan from heat and let it sit, covered, for 5 additional minutes. This resting time lets the quinoa fully absorb the almond milk and become tender.
  4. Season to Taste: Remove the cinnamon sticks. Taste the cooked quinoa and sprinkle in additional ground cinnamon, nutmeg, or ginger as desired for extra warmth and spice.
  5. Add Toppings and Serve: Scoop the fluffy quinoa into two bowls. Top each with toasted sliced almonds, toasted coconut flakes, fresh peach slices, and raspberries. For a creamier porridge-style bowl, optionally pour warm almond milk on top. Drizzle with maple syrup if you prefer added sweetness.

Notes

  • Cooked quinoa can be stored in the refrigerator for 4-5 days. Reheat or serve at room temperature.
  • If quinoa becomes dry when stored, add a splash of almond milk while reheating to restore creaminess.
  • Feel free to swap out the fresh peaches and raspberries for any seasonal or dried fruits of your choice for variety.

Find it online: https://recipesbyliza.com/cinnamon-quinoa-breakfast-bowl-recipe/