This cinnamon quinoa breakfast bowl is a welcomed change to your everyday oatmeal, and a quick and easy breakfast to get you out the door in a hurry.
Rich in plant-based protein and naturally gluten-free, quinoa is a versatile grain you can include in both savoury and sweet dishes. It’s mild nutty flavour and fluffy texture make it a great alternative to oatmeal for those mornings when you just want something different. Plus, since it is rich in fibre and plant-based protein it will help to balance your blood sugar and keep cravings at bay for the rest of the day, and this quinoa breakfast bowl is a great way to do it!
This quinoa breakfast bowl recipe is also a great way to use leftover quinoa; simply omit the cooking process and gently heat the cooked quinoa in a pot with a splash of almond milk and the spices for a quick and easy weekday breakfast. I used banana, almonds and coconut to top my cinnamon quinoa breakfast bowl, but feel free to use any combination of fruit, nuts and seeds to flavour it just the way you like.
More Healthy Breakfast Ideas:
- Homemade Bircher Muesli
- Berry & Chia Yogurt Parfait
- Chocolate Banana Oatmeal
- Carrot Cake Overnight Oats
Cinnamon Quinoa Breakfast Bowl
This cinnamon quinoa breakfast bowl calls for almond milk, but any dairy or non-dairy milk would work equally well. For extra flavour, feel free to add additional spices such as ginger, nutmeg and cloves.
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Prep Time: 5 minutes -
Cook Time: 15 minutes
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Total Time: 20 minutes
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Yield: 1 serving 1x
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Category: Breakfast
- Diet: Gluten Free
Prep Time:
Yield:
Category:Ingredients
Quinoa:
- 1/4 cup quinoa
- 3/4 cup almond milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
Toppings:
- 1 banana
- 2 tablespoons almonds, roughly chopped
- 1 tablespoon shredded coconut
- 1 teaspoon maple syrup
Instructions
- Place quinoa in a tight-weave strainer and rinse it well before cooking.
- Add rinsed quinoa, almond milk, cinnamon, vanilla and sea salt to a small pot and bring mixture to a boil.
- Once boiling, reduce to a low simmer and cook for 10-12 minutes until quinoa has absorbed most of the liquid, stirring frequently. If you find it dry, simply add an extra splash of almond milk to create the consistency of your choice.
- Add cooked quinoa to a bowl, and top with sliced banana, almonds, coconut and a drizzle of maple syrup.
- Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 450 calories
- Sugar: 22 grams
- Fat: 16 grams
- Carbohydrates: 68 grams
- Fiber: 9 grams
- Protein: 12 grams
No printable version?
Hey Cynthia! If you click the “Print” button in the top right corner of the recipe card it will create a printable version for you! Are you having trouble with it?
Do you have nutrition facts for this please?
Hi Corinna!
I actually don’t share the nutritional values of my recipes on purpose, I simply focusing on ensuring they are made of whole foods. You are can actually read about my logic and philosophy here: https://kaynutrition.com/2017/05/is-calorie-counting-necessary/ and here https://kaynutrition.com/2018/10/why-a-calorie-is-not-a-calorie/
Thanks!
Steph
I am tracking protein values. It would be helpful to have nutritional facts.
Thanks for the feedback! I am considering adding them, so I appreciate this.
Hi there,
I love the recipe and am excited to try it. I too would appreciate nutrition values. I understand your philosophy, however many people need to track all different nutrients, carbs, fiber, etc. I am 6 weeks into this new lifestyle and still learning correct portion sizes etc.
Thank you again for sharing your healthy lifestyle!
Cathie Lang
Thank you so much for this feedback Cathy, it is much appreciated! I will most certainly take it into consideration, you make a great point. 🙂
Can u make this a head of time and reheat it in the morning?
Absolutely! It would easily keep 3-4 days in the fridge.
I can’t wait to make this recipe using leftover quinoa I have in the fridge! It looks so good!
Can’t wait to hear what you think!
Are we able to use regular milk? I don’t have almond milk?
You can use either!
I have tried your idea of making “sweet” quinoa for breakfast. I tried the cinnamon quinoa bowl but added my own variation. Instead of using almond milk which I do not like very much when it is served warm, I used apple sauce. One time I used unsweetened apple sauce. The next time I used strawberry and pear sauce. It was a delight. It also works well with any toppings such as maple sirop, cinnamon, almonds, banana… for an extra touch and taste. It is healthy and delicious. Thank you Stephanie for sharing your recipies.