Apple Cinnamon Breakfast Quinoa
A nutritious and warming breakfast option that combines fluffy quinoa with crisp apples and aromatic cinnamon. This gluten-free dish provides a perfect balance of protein, fiber, and natural sweetness to energize your morning while satisfying your taste buds.
Equipment
- Medium saucepan with lid
- Small saucepan
- Fine-mesh strainer
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Apple peeler and corer
- Knife and cutting board
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups water for cooking quinoa
- 2 medium apples preferably Fuji or Honeycrisp, peeled, cored and diced
- 2 tablespoons maple syrup or honey, adjust to taste
- 2 teaspoons ground cinnamon plus more for garnish
- ½ teaspoon vanilla extract
- ¼ teaspoon salt a pinch
- 1 cup almond milk or milk of choice, plus more for serving
- ¼ cup chopped walnuts or almonds, for topping
- 2 tablespoons dried cranberries optional, for topping
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- While the quinoa is cooking, peel, core, and dice the apples into small pieces.
- In a separate small saucepan, combine the diced apples, 1/4 cup water, 1 teaspoon cinnamon, and 1 tablespoon maple syrup. Cook over medium heat for about 5 minutes until the apples are slightly softened but still have some texture.
- Once the quinoa is cooked, fluff it with a fork and let it sit uncovered for a few minutes.
- Transfer the quinoa to a large mixing bowl and add the cooked apples, remaining cinnamon, maple syrup, vanilla extract, salt, and almond milk. Stir to combine thoroughly.
- Divide the mixture into serving bowls. Top with chopped nuts, dried cranberries (if using), and an extra sprinkle of cinnamon.
- Serve warm with additional almond milk or a drizzle of maple syrup if desired.
Notes
For meal prep, make a large batch and store in individual containers for quick breakfasts throughout the week.
The quinoa can be cooked the night before to save time in the morning.
For extra protein, stir in a tablespoon of nut butter or serve with a dollop of Greek yogurt.
Swap almond milk for any milk of your choice based on dietary preferences.
Add a pinch of nutmeg or cardamom for additional warm spice flavors.
For a creamier texture, add more milk when reheating leftovers.
This dish can be enjoyed hot or cold, making it versatile for any season.
Nutrition
Calories: 285kcalCarbohydrates: 45gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 160mgPotassium: 420mgFiber: 6gSugar: 14gVitamin A: 2IUVitamin C: 8mgCalcium: 8mgIron: 15mg
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