Breakfast quinoa might seem like a strange option to start your day, but trust us that this superfood is completely worth the new experience. any of us first tried quinoa as a dinnertime item, perhaps as the foundation for a protein-packed quinoa bowl or as a more nutritious alternative to rice, but there’s no reason this superfood shouldn’t also be on your breakfast menu.
Even when it isn’t served oatmeal-style, breakfast quinoa is pretty much the ideal weekday morning meal because it is adaptable to both sweet and savory moods and quick to put together. Therefore, today on Easy and Healthy Recipes, we’re offering our take on the ever-so-strange breakfast quinoa that is healthy and simple to make while tasting delicious
This breakfast quinoa recipe makes for a simple and body-boosting vegan breakfast that warms and nourishes like no other when simmered in the non-dairy milk of your choice—we love coconut milk, but almond milk, hemp milk, or even all three are delicious, too.
Cozy and Filling Breakfast Quinoa Recipe To Bright Up Your Morning
1. Breakfast Quinoa Ingredients
Source: loveandlemons
Main ingredients:
- 1/2 cup of raw quinoa
- 1 cup of Almond Milk. We prefer Almond, Breeze, and both Vanilla or Original can do
- 1-2 sticks of cinnamon
- 12 teaspoons pure vanilla extract, or a piece of vanilla bean
- A pinch of salt
For garnishing:
- Almonds that have been cut and toast
- Toasted coconut Flakes
- Peaches and Raspberries
- Optional additional splashes of almond milk, optional spices (cinnamon, nutmeg, etc.), maple syrup
2. Breakfast Quinoa Instructions
Source: cookieandkate
1. First, the quinoa should be thoroughly rinsed and drained.
2. Add the almond milk, a couple of cinnamon sticks, vanilla, and a dash of salt in a small saucepan. Bring everything to a high temperature, cover, and lower the heat to simmer for 15 minutes. Don’t just walk away; if it starts bubbling, turn off the heat, give it a stir if necessary, and then continue.
3. Remove the skillet from the heat after 15 minutes, then let the quinoa sit for a further 5 minutes to allow the almond milk to be absorbed and the quinoa to finish cooking. When adding more spices, taste the dish first.
4. 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 a porridge with warm almond milk poured on top.
3. Chef Notes
Source: themodernproper
Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or reheat it if you like. If it’s too dry, add a few more splashes of almond milk.
Substitute the garnishes with whatever seasonal fruit you please, dried fruits also work fine here.
Don’t forget to let us know your outcome. Visit our website Easy and Healthy Recipes for more recipes and get cooking inspiration!
