Cinnamon Raisin Quinoa Breakfast

by on January 10, 2013

If you’ve been reading EBF for a while, you already know that quinoa is one of my favorite grains (even though it’s actually a seed, I think of it as a grain). Not only is it high in protein, but the protein that it supplies is complete, meaning it includes all nine essential amino acids. Plus, it’s gluten free, which is perfect for those avoiding wheat and gluten.

I love adding quinoa to savory dishes (this white bean quinoa salad is one of my favs) but I’ve experimented with having it for breakfast as well. In the past I’ve made hot quinoa flakes, overnight quinoa, quinoa flake bakes and quinoa parfaits, but more recently I’ve been trying my hand at making quinoa as a hot breakfast option instead of oatmeal.

Today I whipped up a batch of cinnamon raisin quinoa with Silk Pure Almond Unsweetened Vanilla almondmilk and it turned out to be quite delicious—almost as good as a cinnamon raisin cookie. Almost. :)

Cinnamon Raisin Quinoa

5.0 from 2 reviews
Warm Cinnamon Raisin Quinoa Breakfast
 
Serves: 2
Ingredients
  • 1 cup Silk Pure Almond Unsweetened Vanilla almondmilk
  • ½ cup quinoa, uncooked
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • ½ Tablespoon chia seeds (or ground flax seed)
  • 2 Tablespoons raisins
  • 1 Tablespoon almond butter (optional)
Instructions
  1. Rinse quinoa and drain.
  2. Place almondmilk and quinoa into a small sauce pan and bring to a boil.
  3. Add cinnamon and vanilla.
  4. Reduce to a simmer and cook about 15 minutes, or until all liquid is absorbed. **Watch the pot carefully and stir often because it has a tendency to want to boil over.
  5. When ready to eat, place a portion of the quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins and nut butter.
Nutrition Information
Calories: 271 Fat: 9g Carbohydrates: 47g Sugar: 16g Protein: 9g

Cinnamon Raisin Quinoa

Added bonus: Around 50 calories are saved from using Silk unsweetened almondmilk instead of skim milk.

This breakfast is the perfect way to switch up your normal routine of having oatmeal or cold cereal for breakfast and gives you an added boost of protein to get through your morning! I hope you enjoy it as much as I do.

Have you ever experimented with sweet quinoa—for breakfast or otherwise? I’m thinking a quinoa dessert recipe should be next on my list.

I was compensated by FitFluential LLC  for this campaign. All opinions are my own.

{ 42 comments… read them below or add one }

Lauren January 10, 2013 at 7:27 am

I still haven’t tried quinoa for breakfast but I think it’s such a great idea! I need to try this for a change.

Reply

Alyssa January 10, 2013 at 8:09 am

I make sweet quinoa for breakfast every once in a while. I made something very similar to your recipe last week and although all the ingredients are involved in my normal oatmeal based recipe, whenever I switch in the quinoa I never seem to like it as much. I think the quinoa is just too small and not chewy enough as the oatmeal. Or maybe it just doesn’t take on the true cinnamon-vanilla flavor as well as the oatmeal. Either way, I keep trying!

Reply

Angela @ Health's Angel January 10, 2013 at 8:16 am

This looks great! I’ve only used quinoa in savory dishes so far. I was just thinking this morning that I am getting tired of the same old oatmeal combination…so I have to remember to try this!

Reply

NYC Fit GIrl January 10, 2013 at 8:54 am

That looks so good!! I think I will have to make it tonight for tomorrow’s breakfast!

Reply

Emily January 10, 2013 at 9:12 am

This looks so good! I’m also gluten-free and I love quinoa :)

Reply

C.M. Cole January 10, 2013 at 9:56 am

I eat quinoa for breakfast often.
In fact, it’s the most usual way I consume it, as hubby hasn’t really embraced the idea of quinoa consumption.

Just as a note, however, it’s a seed, not a grain, as far as I have been informed.

I usually use the red quinoa, which I have to soak first.
I’ve not actually tried the white for breakfast, yet.

I’ve added so many different things to mine (together or separately):
- rhubarb
- raisins
- chopped apple
- cranberries (fresh, frozen)
- other dried fruits
- cinnamon, nutmeg, ginger, cardamom, cloves, allspice

Reply

Brittany Mullins January 12, 2013 at 12:09 am

Thanks for pointing out that quinoa isn’t a grain. Typically I call it a pseudograin but I forgot when writing this post. :)

Reply

Heather @ Better With Veggies January 10, 2013 at 10:00 am

This sounds fantastic! I like to cook my quinoa in a rice cooker, think I’m going to throw in these ingredients and see what happens. :)

Reply

Alison @ Healthy-Assets.com January 10, 2013 at 10:21 am

Yup I will def try this out!

Reply

Becky @ Olives n Wine January 10, 2013 at 10:40 am

I have never experimented with sweet quinoa before – I typically use it for savory dinner recipes. Your breakfast quinoa looks delicious and I bet it would keep you full until noon!

Reply

Kaitlin @4loveofcarrots January 10, 2013 at 10:56 am

I still have yet to make quinoa for breakfast but I really must make this!

Reply

Leigh January 10, 2013 at 10:59 am

This looks sooo good Brit. Definitely making this for breakfast at some point soon :)

Reply

Rachel January 10, 2013 at 11:00 am

I have’t tried quinoa for breakfast yet, but this looks really good! Lately I’ve been in the raisin mood :)

Reply

Moni Meals & Fitness January 10, 2013 at 12:15 pm

Yum Yum and Yum Britt!
I have made Quinoa for breakfast many times (thanks to the years of cold mornings and needing fuel for long hrs of snowboarding when I lived in CO and OR) but NEVER have I tried Cinnamon and Raisin. I can’t wait. :)
Thanks for sharing!

Reply

Leah January 10, 2013 at 1:34 pm

I actually eat a quinoa dessert EVERY NIGHT. Seriously, it never get old. I mix half a cup of cooked quinoa with a cup of yogurt (any flavor, but I really like plain, vanilla, or strawberry), mini chocolate chips, a little bit of cool whip and maybe some fresh or frozen fruit mixed in. Really, the topping possibilities are endless :)

Reply

Michelle January 10, 2013 at 1:57 pm

Some of my favorite foods all mixed together! Yum! I’m pretty sure this is going to be breakfast tomorrow!

Reply

Hillary {Nutrition Nut on the Run} January 10, 2013 at 5:06 pm

This is my kinda breakfast!!

Reply

Danica @ It's Progression January 10, 2013 at 10:06 pm

I love “sweet quinoa” creations the best–it’s my favorite way to eat it!

Reply

Court Star @ StarSystemz January 11, 2013 at 2:02 am

Sharing this recipe with one of my clients! I have been having a hard time getting her to get off of cereal and on to oatmeal but this might do the trick! Thank you for sharing such a tasty recipe :) Love + Shine CourtStar

Reply

Chloe January 11, 2013 at 5:01 am

Sounds delicious, will definitely try it!

As C.M. Cole says, quinoa is a seed not a grain

Reply

Brittany Mullins January 12, 2013 at 12:05 am

Thank you for pointing that out. I know it’s not a grain, just got carried away. :)

Reply

Ari @ Ari's Menu January 11, 2013 at 7:41 am

This sounds awesome, and I especially love that melty almond butter on top!

Reply

Gillian @ Drop that Debt January 11, 2013 at 11:28 am

I just made some roasted veggies and quinoa last night — so, so amazing. I haven’t experimented with sweet yet but this looks great!

Reply

Sara @ fitcupcaker January 11, 2013 at 12:52 pm

I have all this stuff to make this wonderful breakfast. I will be trying it. I am also a huge fan of quinoa!

Reply

lindsay January 11, 2013 at 1:32 pm

I would like a second breakfast of this please! great recipe Brittany!

Reply

Brittany Mullins January 11, 2013 at 9:07 pm

Come on over!

Reply

Amber @ Slim Pickin's Kitchen January 11, 2013 at 7:35 pm

I love breakfast quinoa, but I’ve never had it warm. I always eat it with greek yogurt and fresh berries….mmm….this does look fabulous though. I’ve been needing some new breakfast ideas.

Reply

Elena January 11, 2013 at 9:07 pm

I dont like quinoa so much, but now I will try again!

Reply

Liz @ iheartvegetables January 12, 2013 at 12:16 pm

I just had oatmeal for breakfast (which is actually odd for me… I think I had been over a year since I’d done that) and now I’m like, why didn’t Starbucks have quinoa?! ;)

Reply

SC January 12, 2013 at 10:08 pm

I love your idea. This is the best reason to go shopping and buy these ingredients to make your wonderful dish. Thank you!

Reply

Lillie Moss January 18, 2013 at 7:57 am

I will def,give a try.love quinoa,raisin and cinnamon.Thank!

Reply

Amanda Jane February 21, 2013 at 11:37 am

I just made this recipe with a few swaps– pumpkin pie spice instead of cinnamon, craisins instead of raisins, added a teeny pinch of salt with my quinoa and sesame seed butter instead of almond. It turned out soooo tasty! This was my very first time making a quinoa breakfast bowl. Thank you so much!

Reply

Toni February 28, 2013 at 9:49 pm

What a great idea! can’t wait to try this! I am a vegan and am always looking for ways to add protein to my breakfast!!

Reply

Jo March 8, 2013 at 9:12 am

Made this this morning. Wasn’t sure how I would like it as I cannot abide oatmeal but I was very pleasantly surprised. Will definitely be making it again most mornings and look forward to it :)

Reply

Kamala March 11, 2013 at 10:52 pm

I prefer to puree my cooked quinoa porridge so it becomes something like cream of wheat. I think it helps make the nutrition more accessible too.

Reply

Nicola @ Unhip Squirrel March 12, 2013 at 8:57 am

I have this in my rice cooker right now! Sadly, the reason I was looking for breakfast recipes is because I ran out of almond milk though, so I had to use regular milk. Sometimes I make breakfast rice with almond milk, too. :) Really tasty, but you have to get up reeeeally early if you want to use brown rice. ;-)

Reply

Bec May 4, 2013 at 1:22 pm

Hi, when you say vanilla do you mean vanilla extract? Thanks :)

Reply

Brittany Mullins May 4, 2013 at 1:27 pm

Yes. :)

Reply

Bec May 4, 2013 at 1:46 pm

Thank you :)

Reply

Renee June 3, 2013 at 10:18 am

Thanks for the recipe. I substituted the vanilla almond milk with the Almond Breeze Original, compensated the vanilla with an extra 1/2 teaspoon of vanilla while cooking, added raisins to the mixture 5 minutes before it was finished cooking, and I topped with agave instead of maple syrup; I used what I had on hand, and I loved it! I will definitely make it again using your exact recipe though.

There are other breakfast recipes that I’ve tried, one of which is my favorite; it’s here: http://allrecipes.com/recipe/mediterranean-breakfast-quinoa/detail.aspx. I usually cut back a little on the honey, and I’ve substituted the honey with agave. Either way, this breakfast is delish!

Reply

Shaina August 24, 2013 at 1:34 pm

Hi! This looks great! How long will this stay fresh in the fridge if I wanted to make some to reheat in the mornings ? Thanks !!

Reply

Brittany Mullins August 25, 2013 at 4:44 pm

Hi Shaina,

I’d say 2-3 days. Enjoy!

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: