Cinnamon Quinoa Breakfast Bowl
Try this Cinnamon Quinoa Breakfast Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon cinnamon
- 1 cup water
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla
- 1 cup uncooked quinoa
- 1 cup non-diary milk (i used unsweetened vanilla cashew
- 2 tablespoons cacao nibs
- 2 tablespoons maple syrup (or to taste)
- 2 cups chopped fresh fruit (bananas pineapple, cantaloupe, blueberries, watermelon, honeydew and man
- Carbohydrate 72.51586 g
- Cholesterol 0 mg
- Fat 6.80709 g
- Fiber 8.18514999008179 g
- Protein 15.840965 g
- Saturated Fat 0.7930675 g
- Serving Size 1 1 Serving (233g)
- Sodium 228.513250004007 mg
- Sugar 64.3307100099182 g
- Trans Fat 0.518234500000001 g
- Calories 417 calories
Rinse and drain quinoa. Place water, almond milk and quinoa into a sauce pan and bring to a boil. Reduce to a simmer, add cinnamon, vanilla and sea salt. Cover and cook for about 15 minutes, or until all liquid is absorbed. Watch the pot carefully because it has a tendency to want to boil over. Remove from heat and let pot sit, covered for 2-3 minutes. Remove lid and fluff quinoa before portioning into two bowls. Top with cacao nibs, fresh fruit and a drizzle of maple syrup. You can also add additional milk if you want more moisture.
