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Apple Cinnamon Breakfast Quinoa

A warm, comforting breakfast bowl featuring sweet spiced quinoa topped with caramelized apples, coconut, and fresh mint.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Quinoa Base
  • 1 cup raw quinoa rinsed well
  • 1.5 cups apple cider or apple juice
  • 0.5 cup almond milk or milk of choice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 pinch sea salt
Apple Topping
  • 2 medium apples peeled, cored, and diced
  • 1 tbsp coconut oil or butter
  • 1 tbsp maple syrup
  • 0.5 tsp ground cinnamon
Garnishes
  • 2 tbsp shredded coconut unsweetened
  • 1 sprig fresh mint

Equipment

  • Medium saucepan
  • Skillet
  • Fine-mesh strainer

Method
 

  1. Place the raw quinoa in a fine-mesh strainer and rinse thoroughly under cold water to remove bitterness.
  2. In a saucepan, combine rinsed quinoa, apple cider, almond milk, cinnamon, nutmeg, vanilla, and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender.
  4. While quinoa cooks, melt coconut oil in a skillet. Add diced apples, maple syrup, and cinnamon.
  5. Sauté apples for 5-7 minutes until soft and caramelized.
  6. Divide cooked quinoa into bowls, top with caramelized apples, shredded coconut, and a sprig of fresh mint.

Notes

Store leftover quinoa and apples in an airtight container in the fridge for up to 5 days. Reheat with a splash of milk.