loveandlemons4.8
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.
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
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.
almond milk1 cupAlmond milk, optional
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.
almond milk1 cupAlmond milk, optional
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.
Fresh peaches, slicedRaspberriesalmond milk1 cupAlmond milk, optionalMaple syrup, optional
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