Quinoa Breakfast Bowl
This quinoa breakfast bowl is a nutritious fusion of warm quinoa, bright fruits, and sweet maple syrup. Perfectly vegan and gluten-free, it provides a high-protein option for a healthy quinoa breakfast.
Ingredients
- 1 cup uncooked quinoa
- 1 cup water
- 1 cup non-dairy milk (unsweetened vanilla cashew milk is our favorite)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 2 tablespoons cacao nibs
- 2 tablespoons maple syrup (or adjust to taste)
- 2 cups chopped fresh fruit (e.g., bananas, pineapple, cantaloupe, blueberries, watermelon, honeydew, mango)
Instructions
- Rinse the quinoa in a fine mesh strainer under cold water to remove its natural bitterness.
- In a medium saucepan, combine water, non-dairy milk, and quinoa. Bring to a boil over medium-high heat.
- Reduce the heat to low, add cinnamon, vanilla, and sea salt. Stir gently to combine.
- Cover the pot and simmer for about 15 minutes or until all the liquid is absorbed. Keep an eye on the pot to prevent it from boiling over.
- Remove the saucepan from the heat and let it sit, covered, for 2–3 minutes.
- Fluff the quinoa with a fork and divide it evenly into two bowls.
- Top each bowl with cacao nibs, fresh fruit, and a drizzle of maple syrup. Add extra milk if desired for a creamier texture.