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Apple Cinnamon Quinoa Breakfast Bowl Recipe

Apple Cinnamon Quinoa Breakfast Bowl Recipe
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★★★★★

5.1 from 29 reviews

A warm, comforting Apple Cinnamon Quinoa Breakfast Bowl made with wholesome quinoa cooked in unsweetened almond milk, combined with diced apples and fragrant spices like cinnamon, vanilla, and ginger. This gluten-free, low-fat, vegetarian breakfast is perfect for a nutritious and flavorful start to your day.

Ingredients

Scale

Base Ingredients

  • 1.5 cups unsweetened almond milk
  • 1/2 cup uncooked quinoa
  • 2 apples, diced

Spices and Flavorings

  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/16 teaspoon salt

Instructions

  1. Combine Ingredients: Add the almond milk, quinoa, diced apples, cinnamon, vanilla extract, ground ginger, and salt into a small pot. Stir all the ingredients together until evenly mixed.
  2. Boil and Simmer: Place the pot on the stove and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low to simmer. Cook for 15-18 minutes, or until most of the almond milk has been absorbed by the quinoa.
  3. Rest and Fluff: Remove the pot from heat but keep it covered. Let it sit undisturbed for 5 minutes to allow the quinoa to finish cooking. Then, uncover and fluff the quinoa gently with a fork to separate the grains.
  4. Add Toppings and Serve: Add any favorite toppings such as nuts, seeds, or fresh fruit if desired, and serve warm for a delightful breakfast.
  5. Using Leftover Quinoa: If you have pre-cooked quinoa, dice the apples and microwave them in a microwave-safe bowl for 2-3 minutes until softened. Then add 1/2 cup cooked quinoa, 1/2 cup almond milk, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, a pinch of ground ginger, and a pinch of salt per serving. Microwave for 1:30-2 minutes until heated through. Alternatively, sauté the apples until soft in a saucepan, then add the remaining ingredients and warm on the stove.

Notes

  • This recipe is naturally gluten-free and vegetarian.
  • You can substitute almond milk with any other plant-based milk or dairy milk.
  • For added texture and nutrition, top with chopped nuts, seeds, or a drizzle of honey or maple syrup.
  • Leftover quinoa can be stored in the refrigerator for up to 4 days.
  • Adjust the amount of cinnamon and ginger based on personal preference for spice level.
  • Ensure to rinse quinoa before cooking to remove its natural coating, saponin, which can cause bitterness.

Nutrition

Keywords: Apple Cinnamon Quinoa, Healthy Breakfast, Gluten Free Breakfast, Vegan Breakfast Bowl, Quinoa Porridge, Nutritious Breakfast

Find it online: https://lucabites.com/apple-cinnamon-quinoa-breakfast-bowl-recipe/