Description
Creamy quinoa breakfast bowl simmered in milk with cinnamon, nuts, and a pinch of salt for a cozy, 15-minute fall morning starter. This recipe cooks like oatmeal but offers extra protein and a nutty texture.
Ingredients
- 1 cup uncooked quinoa, rinsed well
- 2 cups milk of choice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1–2 tablespoons honey or maple syrup
- 1/3 cup chopped toasted almonds or walnuts
- 2 tablespoons raisins or dried cranberries
- 1 tablespoon pumpkin seeds
- Extra cinnamon and honey to finish
Instructions
- Rinse quinoa in a fine-mesh sieve under cold water for 30–60 seconds until the water runs clear to remove bitterness.
- In a medium saucepan, combine rinsed quinoa, milk, cinnamon, vanilla, and salt; bring just to a gentle boil over medium heat.
- Reduce heat to low, cover, and simmer 12–15 minutes, stirring occasionally, until most liquid is absorbed and quinoa is tender with little tails showing.
- Remove from heat, cover, and rest 5 minutes to finish absorbing; the texture should be creamy and porridge-like.
- Stir in honey or maple to taste; thin with a splash of milk if thicker than you like.
- Spoon into bowls and top with toasted nuts, raisins, and pumpkin seeds; dust with cinnamon and drizzle with honey.
Notes
- Rinse quinoa thoroughly to reduce bitterness and prevent soapy flavors.
- Simmer gently and stir occasionally to avoid milk boiling over and to keep the bottom from scorching.
- Resting off heat for 5 minutes makes it creamier without overcooking.
- Toast nuts for deeper flavor and better crunch.
- Store leftovers refrigerated up to 4 days; reheat gently with milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American