It only requires a few ingredients to take something simple and turn it into something special. This raspberry vanilla breakfast quinoa is no exception, and if you’re like me and keep cooked quinoa readily available in the fridge, it takes just minutes to make. I’ve said it before -quinoa was never really on my radar as a breakfast food, but after experimenting with a few recipes like this one I’ve completely changed my mind!
I think one of the reasons I love this recipe so much is because you can always substitute the nuts and berries on top with whatever is in season (or your favorite). I also always have cooked quinoa in the fridge for some reason. I think its because it is so filling and I constantly over estimate how much I can eat! I had 1 cup left over to use for this recipe and that was still too much, so keep that in mind when making your own.
You can also enjoy this warm or cold, though I prefer it warm like oatmeal. I have had my overnight oats cold before and loved them, so I will have to try a few of these quinoa bowls cold and see how that goes. As I said in my clean eating post, using glass containers will make it so easy to put any leftovers in the fridge and heat them up (or enjoy them cold) the next morning!
Prep Time: 15 Minutes (if you’re making quinoa from scratch)
Cook Time: 5 Minutes
Total Time: 20 minutes
- 1 cup quinoa
- 2 cups water
For Milk Mixture:
- 1 1/2 cups almond milk (or regular milk if that’s what you prefer!)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 tablespoon raw honey
- 1/4 teaspoon vanilla extract
- fruit and nut toppings of your choice
- In a separate sauce pan, bring 1 cup of quinoa and 2 cups of water to a boil. Once it reaches a boil lower the heat to low and let simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
- In a small sauce pan, combine almond milk, cinnamon, nutmeg, honey, and vanilla extract. Keep heat on low, and stir using a whisk continuously until mixture is warm and all ingredients are combined then remove from heat. It should not take longer than 5 minutes.
- Place quinoa into a serving bowl, then top with milk mixture. I like to add a good amount, but there will likely be some left over.
- Add toppings as you see fit, I used chopped walnuts, shredded coconut, and raspberries on mine. I also sprinkled a bit more cinnamon on top for more added flavor.
And enjoy! If you liked this recipe, or have any other breakfast quinoa bowls to try leave me a comment below!