Description
A wholesome and nutritious quinoa breakfast bowl featuring toasted almonds, honey, fresh fruits, and chia seeds. This gluten-free and vegetarian recipe is easy to prepare on the stovetop and perfect for a healthy start to your day.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa (rinsed)
- 2 cups water or unsweetened almond milk
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons honey (plus more for drizzling)
Toppings
- 1/4 cup sliced almonds (toasted)
- 1/4 cup raisins or dried cranberries
- 1 banana (sliced)
- 1/2 apple (chopped)
- 1 tablespoon chia seeds
- Fresh berries (optional, for topping)
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa, water or almond milk, salt, and cinnamon. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is tender and all the liquid has been absorbed.
- Rest: Remove the saucepan from heat and keep it covered for an additional 5 minutes to allow the quinoa to steam and become fluffy.
- Fluff and Sweeten: Fluff the quinoa with a fork and stir in 2 tablespoons of honey evenly throughout the quinoa.
- Assemble the Bowl: Divide the quinoa into serving bowls and top with toasted almonds, raisins or cranberries, banana slices, chopped apple, and chia seeds.
- Add Final Touches: Drizzle with additional honey to taste and add fresh berries on top if desired.
- Serve Warm: Enjoy the quinoa breakfast bowl warm for a nutritious and satisfying meal.
Notes
- You can prepare this breakfast bowl ahead of time and store it in the refrigerator for up to 4 days.
- To reheat, add a splash of almond milk to restore creaminess and warmth.
- For added protein, mix in Greek yogurt or a scoop of your favorite protein powder before serving.
