Description
A wholesome and nourishing Quinoa Breakfast Bowl featuring toasted almonds, fresh berries, and a touch of honey for natural sweetness. This easy-to-make recipe combines fluffy quinoa cooked on the stovetop with warm almond milk, cinnamon, and vanilla, making it a perfect gluten-free and vegetarian breakfast option.
Ingredients
Scale
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
Flavoring and Toppings
- 1/2 cup unsweetened almond milk
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh berries (such as blueberries or raspberries)
- 1 tablespoon chia seeds (optional)
Instructions
- Rinse Quinoa: Thoroughly rinse 1 cup of quinoa under cold water to remove any bitterness and residues.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer for about 15 minutes until the water is absorbed and quinoa is tender.
- Rest Quinoa: Remove the saucepan from heat. Keep it covered and let the quinoa rest for 5 minutes to allow steam to finish cooking it evenly.
- Fluff and Flavor: Use a fork to fluff the quinoa gently. Stir in 1/2 cup unsweetened almond milk, 2 tablespoons honey, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon vanilla extract. Warm slightly if desired to enhance flavors.
- Assemble Bowl: Divide the prepared quinoa into serving bowls. Top each serving with 1/4 cup toasted sliced almonds, 1/4 cup fresh berries, and sprinkle 1 tablespoon of chia seeds if you like for added texture and nutrition.
- Serve: Enjoy the quinoa bowl warm as a healthy and energizing breakfast meal.
Notes
- You can substitute almond milk with oat milk, dairy milk, or any preferred milk alternative.
- For extra sweetness, drizzle more honey on top just before serving.
- This quinoa bowl can also be chilled and enjoyed as a make-ahead breakfast option.
