Cinnamon Quinoa Breakfast Bowl Recipe
This Cinnamon Quinoa Breakfast Bowl is a warm, nutritious, and flavorful way to start your day. Combining protein-packed quinoa with aromatic cinnamon, vanilla, and wholesome toppings like chia seeds, raisins, and nut butter, this breakfast bowl offers a cozy and satisfying meal that’s both gluten-free and vegetarian. Sweeten it naturally with a drizzle of maple syrup and fresh banana slices for a balanced and delicious breakfast.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 1 cup unsweetened vanilla almond milk
- 1/2 cup uncooked quinoa
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Mix-ins and Toppings
- 1/2 tablespoon chia seeds (or ground flaxseed)
- 2 tablespoons raisins
- 1 tablespoon peanut or almond butter
- Maple syrup (for drizzling, optional)
- Banana slices (for topping, optional)
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold water using a fine mesh strainer to remove its natural bitter coating. Drain well to prepare for cooking.
- Cook Quinoa: In a small saucepan, combine the rinsed quinoa and unsweetened vanilla almond milk. Bring the mixture to a boil over medium-high heat.
- Add Flavorings: Stir in the cinnamon and vanilla extract into the boiling mixture to infuse the quinoa with warm, aromatic flavors.
- Simmer: Lower the heat to a gentle simmer and cook the quinoa for about 15 minutes, stirring frequently to prevent boiling over. Continue until all the liquid is absorbed and the quinoa is tender.
- Serve and Top: Spoon the cooked quinoa into serving bowls. Drizzle with maple syrup if desired, then sprinkle the chia seeds, raisins, and dollop with peanut or almond butter. Add fresh banana slices on top for extra natural sweetness and texture.
Notes
- Rinsing quinoa is essential to remove its bitter saponin coating.
- Stir often during cooking as the mixture can boil over quickly.
- Feel free to substitute almond milk with any plant-based milk or dairy milk.
- Adjust sweetness by varying the amount of maple syrup or adding fresh fruits.
- This recipe is naturally gluten-free and vegetarian.
- Chia seeds can be substituted with ground flaxseed for similar nutritional benefits.
Nutrition
- Serving Size: 1 bowl (about 1 cup cooked quinoa mixture plus toppings)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Cinnamon Quinoa Breakfast Bowl, quinoa breakfast, healthy breakfast, gluten free breakfast, vegetarian breakfast, warm breakfast bowl, cinnamon quinoa
Find it online: https://foodbylina.com/cinnamon-quinoa-breakfast-bowl-recipe/
