YIELD: 2 SERVINGS
This Cinnamon Quinoa Breakfast Bowl is warm, comforting, and packed with protein, infused with cinnamon and vanilla flavors. Top it with your favorite fresh or dried fruits, nuts, and seeds for a delicious start to your day!
Instructions
- Rinse and drain the quinoa.
- Place it in a small saucepan and add the almond milk, cinnamon sticks, vanilla, and a pinch of salt.
- Bring to a high simmer, then cover and reduce the heat to low. Let it cook for about 15 minutes, stirring once if needed and ensuring it doesn’t overflow.
- Remove the pan from heat and let it sit for another 5 minutes or until the almond milk is fully absorbed and the quinoa is cooked.
- Taste and add additional spices if desired.
- Scoop into serving bowls and top with toasted almonds, coconut flakes, and fruits.
- Serve with maple syrup or extra almond milk if preferred. Enjoy warm.
Notes
Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temperature or reheat before serving. If it becomes dry, add a few more splashes of almond milk. You can substitute with any seasonal fruits or dried fruits based on your preference.
Author: Jeanine Donofrio
Recipe type: Breakfast
Serves: 2
https://www.loveandlemons.com/cinnamon-quinoa-breakfast-bowl/
