Quinoa Breakfast Bowl
A warm, protein-packed quinoa porridge simmered in milk with maple and cinnamon, topped with toasted almonds and fruit. A great way to use up leftover quinoa.
Servings: 2 servings
Ingredients
- 2 cups cooked quinoa leftover, or from 2/3 cup dry
- ¾ cup milk
- 2 tbsp maple syrup
- 1 tsp butter
- ¼ tsp cinnamon
- salt a pinch
- 2 tbsp sliced almonds toasted
- fresh or dried fruit or berries
Instructions
- Combine the quinoa, milk, maple syrup, butter, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring frequently, until bubbling hot and the quinoa has absorbed some of the milk, about 7 minutes. Serve topped with the toasted almonds and fresh fruit, plus more maple syrup if desired.
Notes
Use up leftovers: A great way to turn last night's cooked quinoa into a warm breakfast.
From scratch: Bring 3/4 cup milk, 1/2 cup + 2 tbsp water and 2/3 cup dry quinoa to a boil with the butter, cinnamon and salt; reduce to low and cook, covered, 15–20 minutes, then stir in the maple syrup.
Top generously: Toasted almonds, fresh or dried fruit and an extra drizzle of maple make it.
Protein-packed: Quinoa makes this a higher-protein, gluten-free porridge.
Nutrition
Calories: 360kcal | Carbohydrates: 55g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 300mg | Fiber: 5g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg