Breakfast
Warm Cinnamon Quinoa Breakfast Bowls
Quinoa simmered in milk with cinnamon and vanilla, like a hot cereal, then topped with berries and a drizzle of maple.
⏱ 25 min (5 min prep, 20 min cooking)
🍽 Serves 4 · about 1 cup
make aheadquickfreezer friendly
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Quinoa
- 1 cup Quinoa, rinsed
- 1 cup Water
- 1½ cup 2% milk
- ½ tsp Ground cinnamon
- ⅛ tsp Table salt
- 1 tsp Vanilla extract
- 2 tbsp Maple syrup
Toppings
- 1 cup Blueberries, or other berries
- ¼ cup Walnuts, chopped (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan with lid.
- Bring the quinoa, water, milk, cinnamon and salt to a simmer in a saucepan, watching that the milk does not boil over.
- Cover and cook on low 15 to 18 minutes, until the quinoa is tender and creamy. Stir in the vanilla and maple syrup.
- Spoon into bowls and top with berries and nuts if you like.
Make aheadKeeps 4 days in the fridge. Reheat portions with a splash of milk.
❄️ FreezerFreeze cooked portions for up to 2 months.
↺ LeftoversEat it cold with yogurt, like a parfait.
🧒 With kidsKids can add their own toppings from small bowls.
Dairy-free swapUse an unsweetened plant milk.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.