Cinnamon Quinoa Breakfast Bowl
Warm quinoa simmered in almond milk with cinnamon and vanilla — a gently sweet breakfast bowl topped with peaches, raspberries, and toasted coconut.
Overview
Ingredients
Equipment
- Small saucepan
- Bowls
Method
Rinse the quinoa
Rinse the quinoa well under cold water.
Combine in a saucepan
Combine quinoa, almond milk, vanilla, cinnamon sticks, and a pinch of salt in a saucepan.
Bring to a boil
Bring to a gentle boil, then cover and reduce the heat.
Simmer
Simmer until the quinoa is tender and has absorbed most of the almond milk.
Fluff the quinoa
Remove the cinnamon sticks and fluff the quinoa.
Divide
Divide between two bowls.
Top
Top with peaches, raspberries, coconut, and toasted almonds.
Finish to taste
Add maple syrup, extra almond milk, or warm spices to taste.
Tips
Nutrition
Storage
Frequently asked
Can I make it ahead?+
Yes — cook the quinoa and refrigerate up to 3 days, then warm it with a splash of almond milk before adding the toppings.
Can I use a different milk?+
Any milk works; oat and coconut milk both simmer nicely and keep it dairy free.
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