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This quinoa breakfast bowl is flavored with plenty of cinnamon and a great way to switch up breakfast. It’s full of fiber and protein and ready in just 15 minutes!
We’re going there—quinoa for breakfast is my new favorite! You know I’m not a huge fan of oatmeal (except for this savory oatmeal), but I’ve been eating quinoa for breakfast a few times throughout the last week, and I must say I’m a fan. It’s very filling, full of cinnamon flavor and I like the texture better than that of oatmeal.
Health benefits of quinoa
- high in fiber—almost twice as high as rice/oats/barley/etc.
- naturally gluten free
- high in protein
- low in sugar
Ingredient notes:
Quinoa – make sure to rinse it before adding it to your saucepan
Milk – any kind should work, though almond and oat tend to be my favorites
Maple syrup – technically you can sub honey if you prefer, but I think maple syrup + cinnamon pair better together
Step-by-step instructions
Step 1: Pour quinoa into a fine mesh strainer, then rinse it for 10 seconds or so, which will help to remove the top coating, which can sometimes taste bitter. Add quinoa, cinnamon and milk to a large pot or dutch oven.
Step 2: Stir everything together, then bring mixture to a boil. Place a lid on the pot, then reduce to a simmer and cook quinoa for 20-25 minutes.
Step 3: Remove the lid, then pour in the maple syrup and stir to combine. Remove quinoa from the heat and allow a few minutes to cool before enjoying as-is or with a little extra milk and fresh fruit on top.
FAQs and Tips
Do I have to rinse the quinoa?
Yes! It’s an easy step that makes a huge difference in the way quinoa tastes. Just pour the quinoa into a mesh sieve or strainer, then run water over it for 10 seconds or so before adding it to your pot/dutch oven.
Why can’t I add the syrup in with the other ingredients?
I found that adding syrup in at the same time as the quinoa, milk and cinnamon caused the mixture to boil over multiple times. So, it’s just easier to be able to simmer the quinoa without having to worry about that, so I recommend adding it in at the end.
What’s the difference between breakfast quinoa and oatmeal?
There isn’t a huge different in breakfast quinoa and breakfast oatmeal. Truthfully, you’ll cook and eat them the same way, and they’re both typically enjoyed warm. The main difference is that quinoa possesses a few extra health benefits (more protein, more fiber) and the texture is different.
How should I store this quinoa breakfast bowl?
If you want to prep this ahead of time (or have leftovers), just wait for it to cool then store it in an air-tight container in the refrigerator for up to 5 days.
Related recipes
If you made this recipe, be sure to leave a comment and star rating below!
Quinoa Breakfast Bowl
Ingredients
- 1 cup dry quinoa rinsed
- 2 cups milk
- 3/4 tsp ground cinnamon
- 3 tbsp maple syrup
- fruit for topping
Instructions
- Place rinsed quinoa, milk and cinnamon in a large saucepan or dutch oven and bring mixture to a boil.
- Reduce to a simmer, place a lid on the saucepan and simmer for 20-25 minutes. If the mixture starts bubbling too much, place the lid ajar and cook that way. You'll know it's done once the quinoa is soft and has absorbed most of the milk. At this time, you should remove it from the heat and stir in the syrup.
- Serve quinoa with fresh fruit and maybe a little extra milk over top.
- Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in August 2019. It was updated with new text in May 2020.
