Description
A wholesome and hearty Breakfast Quinoa recipe combining cooked quinoa with warm milk, cinnamon, and maple syrup, topped with fresh berries, nuts, seeds, and nut butter for a nutritious start to your day.
Ingredients
Main Ingredients
- 2 cups cooked quinoa (not dry!)
- 1/2 cup milk of choice (dairy or oat milk for vegan)
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1/8 teaspoon kosher salt
Toppings
- Fresh berries (we used blueberries and raspberries)
- Sliced almonds
- Coconut flakes
- Roasted salted pepitas (pumpkin seeds)
- Nut butter (such as almond or peanut butter)
Instructions
- Prepare the quinoa: Cook quinoa in advance according to your preferred method or see a detailed guide on how to cook quinoa. Once cooked, refrigerate until ready to use or proceed to step 2 if cooking fresh.
- Warm the mixture: In a saucepan, combine the cooked quinoa, milk, ground cinnamon, maple syrup, and kosher salt. Heat this mixture over medium heat for 3 to 4 minutes, stirring occasionally to ensure it's warmed through and the flavors are well combined.
- Serve with toppings: Transfer the warm quinoa mixture evenly into two bowls. Top each serving with fresh berries, sliced almonds, coconut flakes, roasted salted pepitas, and a drizzle of your favorite nut butter. Serve immediately for a delicious and nutritious breakfast.
- Storage and reheating: Leftover breakfast quinoa can be stored in the refrigerator for 4 to 5 days. When ready to eat, warm it gently before serving to enjoy the best texture and flavor.
Notes
- Ensure quinoa is fully cooked and fluffy before using in this recipe for best texture.
- You can use any type of milk such as cow’s milk, oat milk, almond milk, or soy milk based on dietary preferences.
- Customize toppings according to your taste or availability, such as adding chia seeds, walnuts, or different fruits.
- Maple syrup can be substituted with honey if not strictly vegan.
- This recipe serves two, but quantities can be adjusted easily for more servings.
