Mornings are always a struggle for me. I am just not a morning person. Making sure everyone gets out the door at the right time with all their belongings, can be difficult. I also want them to start their day off with a healthy delicious breakfast, but I don’t want to have to think about it at all. This cinnamon maple quinoa saves me from having to engage my brain before coffee. Which is a very good thing.
The fact that quinoa packs a nutritional punch is a delightful bonus. It is loaded with fiber, essential vitamins and minerals and is a complete protein. And it is so easy to make.
I make a double batch of this quinoa on Sunday afternoon. It keeps beautifully in the refrigerator all week long. For breakfast, we scoop out servings, warm them up and let everyone finish their own. Everyone eats their quinoa a little different, so they top them off with the fruit, milk or yogurt that they prefer.
I chop up pecans or walnuts and keep a big bowl of clean berries in the refrigerator to top our quinoa, but you can use whatever you like for yours. I mix my warm quinoa with almond milk and my daughter tops hers with almond milk yogurt and berries.
This quinoa is just sweet enough to not need any sugar, but not too sweet. It is warm and comforting and reminds me of the oatmeal that my mom would make me when I was little.
If you are missing oatmeal or just looking for an easy, fast and nutritious breakfast, try this cinnamon maple quinoa.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
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- 2 1/2 Cup Organic non-dairy milk may substitute regular organic milk
- 2 Tbsp Organic maple syrup
- 2 tsp Organic cinnamon
- 1/4 tsp Organic salt
- 1 Cup Organic quinoa uncooked, rinsed. I used white quinoa
- Organic pecans
- Organic non-dairy yogurt may substitute regular organic yogurt
- Organic blueberries
- Organic strawberries
- Organic non-dairy milk may substitute regular organic milk
Ingredients
Quinoa
Toppings
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- Add first four ingredients into a pot and bring to a boil.
- Add rinsed quinoa to pot and while bringing back up to a boil.
- Reduce heat to low and cover pot with lid. Cook for about 15 minutes - until quinoa is soft and you can see tiny spirals.
- Turn off heat and allow to sit, covered for 5 minutes while you prepare toppings.
- Scoop about 1 cup of cooked quinoa into a bowl and top with desired toppings.
- If preparing ahead of time, after the quinoa has sat for 5 minutes, allow quinoa to cool. Refrigerate in an airtight container until needed.
- To reheat quinoa: Scoop out appropriate serving into a microwave safe bowl. Microwave until desired temperature is reached. Top as desired.
This Cinnamon Maple Quinoa recipe is gluten free, dairy free, vegetarian and vegan.
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