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Cinna-Vanilla Quinoa Breakfast Bowl

Gardening Guide: The Easy Quinoa Growing Guide: Your Complete Guide to Growing, Harvesting, Cooking, and Eating the Mother of All Grains

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Cinna-Vanilla Quinoa Breakfast Bowl

By Norann Oleson

Here’s a yummy breakfast bowl with an infusion of cinnamon that also supplies plenty of protein and fiber. Customize the basic bowl ingredients with any or all of the suggested toppings—or choose your own. A delicious, nutritious way to start the day!

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Cinna-Vanilla Quinoa Breakfast Bowl

Cinna-Vanilla Quinoa Breakfast Bowl

Here’s a yummy breakfast bowl with an infusion of cinnamon that also supplies plenty of protein and fiber. Customize the basic bowl ingredients with any or all of the suggested toppings—or choose your own. A delicious, nutritious way to start the day!

  • Author: Norann Oleson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Breakfast

Ingredients

Scale
    • 1/2 cup uncooked white or golden quinoa
    • 1 cup almond milk, or other milk of choice
    • 1 to 2 cinnamon sticks
    • Piece of a vanilla bean, or 1/2 teaspoon pure vanilla extract
    • Pinch of salt
  • Toppings:
    • Toasted sliced almonds
    • Toasted coconut flakes
    • Diced peaches
    • Raspberries
    • Maple syrup
    • Extra splashes of milk
    • Extra spices (such as nutmeg)

Instructions

  1. Rinse and drain the quinoa.
  2. Place it in a small saucepan and add the almond milk, 1 to 2 cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover, and reduce heat to a low simmer for 15 minutes. (Tip: Don’t walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
  3. After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
  4. Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.

Have you tried this recipe? It’s a great way to start a weekend morning. Please tell us how it turned out for you.

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TABLE OF CONTENTS

  • Curator’s Corner
  • Introduction
  • Feature Articles

  • Types of Quinoa Plants
  • A Word About Varieties of Quinoa Plants
  • Choosing to Grow Quinoa from Seeds or Seedlings
  • Growing Quinoa in Open Land, in Containers, or in Raised Beds
  • Starting with the Right Soil for Your Quinoa Plants
  • The Right Sunlight for Your Quinoa
  • Should You Fertilize Your Quinoa Plants?
  • How—and When—to Water Your Quinoa Plants
  • How to Spot, Treat, and Prevent Quinoa Diseases
  • What to Do About Pests that Can Harm Your Quinoa Plants
  • The Right Way to Weed Your Quinoa Garden
  • Essential Tools and Equipment for Growing Quinoa
  • Plant Profiles

  • Oro De Valle Organic White (Golden) Quinoa
  • Red Head Organic White Quinoa
  • French Vanilla White Quinoa
  • Shelly Black Quinoa
  • Biobio White Quinoa
  • Brightest Brilliant Rainbow Red Quinoa
  • Recipes

  • Quinoa, Brussels Sprouts, and Strawberry Salad
  • Garlic Mushroom Quinoa
  • Autumn Apple, Kale, and Quinoa Salad
  • Indian-Spiced Quinoa
  • Quinoa Tabbouleh with Feta
  • Mexican Quinoa Wraps
  • Cinna-Vanilla Quinoa Breakfast Bowl
  • Quinoa Bowl with Shrimp
  • Additional Articles

  • Nutrition Facts about Quinoa
  • Home Remedies & Health Benefits of Quinoa
  • Resources about Quinoa
  • Quinoa Glossary
  • Related Articles

  • Three Types of Quinoa You Can Grow at Home

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