Name: Breakfast Quinoa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Breakfast
Ingredients: 2 cups cooked quinoa (not dry!); 1/2 cup milk of choice (dairy or oat milk for vegan); 1 teaspoon ground cinnamon; 2 tablespoons maple syrup; 1/8 teaspoon kosher salt; Fresh berries (we used blueberries and raspberries); Sliced almonds; Coconut flakes; Roasted salted pepitas (pumpkin seeds); Nut butter

Breakfast Quinoa

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5 from 3 reviews

This breakfast quinoa bowl is a hearty and healthy way to start the day! Load up this whole grain with tasty toppings.

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Breakfast
Diet: Vegan

Ingredients

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For the quinoa

2 cups cooked quinoa (not dry!)
1/2 cup milk of choice (dairy or oat milk for vegan)
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1/8 teaspoon kosher salt

For the toppings

Fresh berries (we used blueberries and raspberries)
Sliced almonds
Coconut flakes
Roasted salted pepitas (pumpkin seeds)
Nut butter

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Instructions

Cook the quinoa in advance: go to How to Cook Quinoa. Refrigerate until serving or proceed to Step 2.
Place the quinoa, milk, cinnamon, maple syrup and kosher salt in a saucepan. Heat for 3 to 4 minutes over medium heat until warmed though, stirring occasionally.
Transfer to 2 bowls. Top each serving with berries, sliced almonds, coconut flakes, pepitas, and a drizzle of nut butter. Serve immediately. Leftover breakfast quinoa stores for 4 to 5 days refrigerated; warm gently before serving.

Find it online: https://www.acouplecooks.com/breakfast-quinoa/