There is nothing quite as satisfying as a warm bowl of quinoa in the morning. You can add many pantry ingredients to this is a recipe for breakfast quinoa. You can make a large batch and eat it cold the following days. This breakfast provides just the right amount of sweetness and it’s packed with protein to keep you full until lunch.
Many grains taste just as great for breakfast as they do for any other meal. I am always searching for ways to save time in the morning and this recipe lets you do just that. Make a double or triple batch and have enough for the whole week. Each day you can top it with different fresh berries, nuts, seeds, dried fruit, or granola. You can also add different spices to keep the flavor interesting. Nutmeg, allspice, cardamon, cinnamon, and cloves all taste excellent with this breakfast. Be careful when cooking your quinoa to keep it at a simmer while its cooking. If the temperature is too high and it is boiling, it may boil over.
This breakfast helps you start the day off right, on a healthy note. Quinoa is a superfood ingredient with lots of plant-powered protein. It has a lot more to offer than protein, though. It also provides us with high amounts of magnesium, phosphorus, and manganese. You can also optionally add many other highly nutritious ingredients like toasted nuts, raisins, seeds, and berries. I add my daily flax in the form of flax meal sprinkled on top. I never use whole flaxseeds because it is so difficult for your body to break them down enough to get any nutrition. Using flax meal makes it easy for you to quickly absorb all that great fiber and minerals.
This is a basic vegan breakfast bowl. You can use this recipe as a base and add your favorite nuts, seeds, fruits, and berries on top.
- 1 cup water
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 cup quinoa
- 1/2 tsp cinnamon
- 1/4 cup each, chopped walnuts and pecans
Preheat oven to 350°. Chop pecans and walnuts and place on a parchment-lined baking sheet. Toast in heated oven for 5-7 minutes until lightly browned.
Bring the water, milk, and maple syrup to a boil over medium heat. Rinse the quinoa in a fine mesh strainer and add to the boiling mixture. Reduce the heat to low so the water is simmering. Cover and continue to simmer for 15 minutes.
After 15 minutes remove from the hot burner but do not uncover. Allow to steam 5 more minutes until quinoa is fully cooked.
To serve fill a bowl with quinoa, top with toasted nuts, a drizzle of maple syrup, and any other desired toppings.
I hope this recipe inspires you to make simple healthy breakfasts all week long! If you have had breakfast quinoa before let me know what your favorite toppings are in the comments below. Make sure you subscribe to be inspired by more healthy recipes directly to your inbox.