Cinnamon Quinoa Breakfast Bowl

Adapted from Love and Lemons - ​Swap out your oatmeal for this delicious, protein-packed quinoa breakfast bowl! Top it with your favorite seasonal fresh or dried fruits, nuts, and seeds. Vegan and gluten-free.

​INGREDIENTS

• ½ cup uncooked quinoa
• 1 cup Almond Breeze Almond milk, Original or Vanilla
• 1-2 cinnamon sticks
• piece of a vanilla bean, or ½ teaspoon pure vanilla extract
• pinch of salt

TOPPINGS

• toasted sliced almonds
• toasted coconut flakes
• peaches
• raspberries
• maple syrup, optional
• extra splashes of almond milk, optional
• more spices, to taste (cinnamon, nutmeg, etc.), optional

INSTRUCTIONS

1. Rinse and drain the quinoa.
2. Place it in a small saucepan and add the almond milk, 1-2 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.

NOTES
- Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you're ready to serve. If it's dry, add a few more splashes of almond milk.
- Sub in whatever seasonal fruit you like, dried fruits are also delicious here.

Check out the Love and Lemons site for more recipes

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