How to make Cinnamon Quinoa Bowl? (Refreshing, Comforting and Healthy)

• Food: Cinnamon Quinoa Bowl
• Writer: Lizzie Green
• Content-Type: Food Blog

This Cinnamon Quinoa Bowl is the perfect way to get your day started off right! It is revitalizing, good for you, and satiating due to the presence of fresh fruit, toasted almonds, and toasty spices.

You would be so uninterested in life if you saw what I eat for breakfast on a daily basis.

Don’t get me wrong—eggs and avocado are one of my favorite breakfast foods of all time—but as of late, I’ve been trying to mix things up a bit because I believe that variety in one’s routine is healthy on occasion.

Especially if that shift means there will be another reason to cover everything in the peach puree.

The stunning bowls of oats that I come across all over the internet served as motivation for me to create this quinoa breakfast bowl. You know the ones; they’re stuffed to the brim with brightly colored fruit and a variety of other superfoods.

They are so lovely that it makes me wish that I enjoyed eating oats… Therefore, I finally had the inspiration to prepare a breakfast bowl consisting of sweet quinoa that did not contain any oats.

How to Make a Breakfast Bowl Containing Quinoa

I prepare the quinoa for this recipe by simmering it in almond milk while adding a couple of cinnamon sticks to the pot. It can be summed up like this:

Almond Breeze combined with quinoa and full sticks of cinnamon. You might also experiment with different combinations of spices. Spices like nutmeg, cardamom, and even vanilla beans could be used here if you choose.

Several Variations on the Quinoa Breakfast Bowl

Include any fresh or dried fruits, depending on the time of year, in your spiced quinoa. Peaches are obviously what I’m into right now, while raspberries are for Jack because those are his absolute favorite fruit.

To give these a bit of texture, I sprinkled toasted coconut flakes and almonds over the top.

Both Jack and I have a preference for how these bowls should be served, so I’m going to give you both of those possibilities.

1. Since I am not a fan of foods that are very mushy, I prepare my quinoa breakfast bowl in the shape of a pilaf. You can prepare the quinoa in the same manner as you would for the vast majority of other dishes, namely without using an excessive amount of liquid. If you make it ahead of time, it will maintain its airy texture, and you will be able to consume it either hot from the stove or at room temperature.
2. The way Jack does it Jack’s favorite method to start the day is with a bowl of quinoa prepared in the style of porridge. When prepared in this manner, the quinoa tastes best when it is served hot with a generous amount of almond milk to help it absorb the flavor.

Add a touch of sweetness to the dish by drizzling some maple syrup over the top.

Cinnamon and Quinoa Bowl

Make this scrumptious and protein-packed quinoa breakfast dish instead of your usual bowl of oatmeal. Add the fruits, nuts, and seeds of the season, either fresh or dried, that you enjoy the most. Vegan and gluten-free.

Ingredients

• ½ cup uncooked quinoa
• 1 cup Almond Breeze Almondmilk, Original or Vanilla
• 1-2 cinnamon sticks
• piece of a vanilla bean, or ½ teaspoon pure vanilla extract
• pinch of salt

Toppings:

• toasted sliced almonds
• toasted coconut flakes
• peaches
• raspberries
• maple syrup, optional
• extra splashes of almond milk, optional
• more spices, to taste (cinnamon, nutmeg, etc.), optional

Instructions

1. The quinoa needs to be rinsed and then drained.
2. Put it in a small saucepan and add the vanilla extract, a pinch of salt, almond milk, and one or two cinnamon sticks to it. Bring to a boil, then immediately cover and turn the heat down to a low simmer for the next 15 minutes. (Here’s a tip: don’t leave the room while you’re cooking; if the mixture starts bubbling, turn off the heat; if you need to, give it a stir in the middle of the process; then continue.)
3. After 15 minutes, take the pan off the heat and let the quinoa remain for a further 5 minutes. At this point, the quinoa should be cooked and the almond milk should have been absorbed. Try it out, then add more seasoning if you think it needs it.
4. Place some toasted nuts, toasted coconut, and fruit on top of the quinoa that has been divided between two bowls. If you like, serve with maple syrup on the side. You may eat it as a fluffy pilaf, or you can make it more like porridge by pouring warm almond milk on top.

Notes

Quinoa that has been cooked can be kept in the refrigerator for about four to five days. You can serve it at room temperature, or heat it up just before serving.

If it seems to be lacking moisture, try adding a few additional drops of almond milk. You can use any seasonal fruit you choose, and dried fruits would also work wonderfully in this recipe.