Cinnamon Quinoa Breakfast Bowl
Serve quinoa for breakfast with this warm cinnamon quinoa breakfast bowl. Loaded with fresh fruit, cacao nibs and a maple syrup drizzle, this bowl is the perfect start to your day.
- 1 cup uncooked quinoa
- 1 cup water
- 1 cup non-diary milk I used unsweetened vanilla cashew milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 2 Tablespoons cacao nibs
- 2 Tablespoons maple syrup or to taste
- 2 cups chopped fresh fruit bananas, pineapple, cantaloupe, blueberries, watermelon, honeydew and mango
Rinse and drain quinoa.
Place water, almond milk and quinoa into a sauce pan and bring to a boil. Reduce to a simmer, add cinnamon, vanilla and sea salt. Cover and cook for about 15 minutes, or until all liquid is absorbed. Watch the pot carefully because it has a tendency to want to boil over. Remove from heat and let pot sit, covered for 2-3 minutes.
Remove lid and fluff quinoa before portioning into two bowls. Top with cacao nibs, fresh fruit and a drizzle of maple syrup. You can also add additional milk if you want more moisture.
Serving: 1bowl | Calories: 452kcal | Carbohydrates: 94g | Protein: 14g | Fat: 6g | Fiber: 8g | Sugar: 15g