If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in a while. Especially if that change means another excuse to smother things in peaches.
This quinoa breakfast bowl is inspired by the beautiful bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had the idea to make a sweet non-oat quinoa bowl for breakfast.
To make the base of this recipe, I cook quinoa in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here.
To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now; the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.
I’m going to give you two options for serving these bowls: my preference and Jack’s preference.
- My way – I’m not a fan of mushy food, so I like my quinoa bowl served pilaf-style. This way, you cook the quinoa as you would for most other recipes, without too much liquid. It stays fluffy, and it can be served warm off the stove or at room temperature if you make it in advance.
- Jack’s way – Jack likes this quinoa breakfast bowl served porridge-style. This way, it’s best served hot with plenty of almond milk to soak into the quinoa.
Sweeten the deal by drizzling a little maple syrup on top.
- 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
- toasted sliced almonds
- toasted coconut flakes
- maple syrup, optional
- extra splashes of almond milk, optional
- more spices, to taste (cinnamon, nutmeg, etc.), optional
- Rinse and drain the quinoa.
- Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don't walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
- After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
- Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.
- Sub in whatever seasonal fruit you like, dried fruits are also delicious here.