If you’re looking for a healthy way to start your morning, this Quinoa Breakfast Bowl is the perfect dish. Quinoa is packed full of healthy fiber and protein. Using almond and coconut milk to cook the quinoa takes this savory grain and makes it perfect for breakfast.

Feel free to make any additions or substitutions to the recipe to fit your breakfast mood. Try cardamom instead of cinnamon or adding hemp hearts instead of chia seeds. Breakfast bowls are one of the easiest things to tailor to your own taste preferences.

Breakfast Quinoa Bowl

recipe adapted from Gena Hamshaw’s recipe on Food52

  • 1/2 Cup Quinoa
  • 1/2 Cup Almond Milk plus 1 tablespoon
  • 1/2 Cup Coconut Milk
  • 1 teaspoon Cinnamon
  • 1/4 Cup Sliced or Slivered Almonds
  • 1/4 Cup Fresh Fruit
  • 1 Tablespoon Chia Seeds
  • *1 Tablespoon Evaporated Milk

or

  • **1 Tablespoon Brown Sugar

Instructions:

Rinse quinoa and lightly toast in a skillet for 3-5 minutes or until water is evaporated.

Place toasted quinoa in a saucepan with almond milk, coconut milk, and cinnamon. Bring milk to a boil. Reduce to a simmer and let cook for fifteen minutes, or until all milk is absorbed. *If using evaporated milk, add now.

While quinoa is cooking, place almonds in a skillet and toast 3 – 5 minutes until almonds

Place cooked quinoa in a bowl and top with chia seeds, toasted almonds, and fresh fruit of choice. Add a tablespoon of almond milk and dig in! **If using brown sugar, add to quinoa and mix before placing toppings on.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Edible Santa Fe

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