Quinoa Breakfast Bowl
Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Photos by Hannah Kaminsky.
- 1/2 to 1 cup leftover plain cooked quinoa, depending on your morning appetite
(use 2 parts water to 1 part quinoa to cook it if you have no leftovers)
- 1/4 to 1/2 cup vanilla nondairy milk (almond or hemp milk are good for this),
sweetened or not, as you prefer
- 1 teaspoon liquid sweetener (if not using sweetened almond or hemp milk)
such as agave or maple syrup (see note)
- Cinnamon, nutmeg, and/or cardamom, to taste
- Fresh fruit of your choice (about 1/2 cup) — choose from diced apple, pear, mango,
or stone fruit in season; sliced banana; whole blueberries or raspberries; sliced strawberries
- A sprinkling of nuts and/or seeds (choose from chopped walnuts or pecans,
sliced almonds, pistachios, pumpkin seeds, sunflower seeds, hemp or chia seeds (optional)
Warm the cooked quinoa in a small saucepan with a little nondairy milk (or, if cooking from the start, add the nondairy milk once the quinoa is done).
Top with fruit of your choice, followed by nuts and seeds of your choice. Serve at once.
Note: You can use a touch of stevia liquid or powder instead; remember, very little goes a long way!
Variation: Use other leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.). Or use rolled grain flakes like spelt, kamut, steel-cut oats, or even quinoa flakes.
- Here are more easy vegan breakfast recipes and ideas.