Maple Cinnamon Breakfast Quinoa Recipe
Maple Cinnamon Breakfast Quinoa is a warm, creamy breakfast made with cooked quinoa, soy milk, cinnamon, and maple syrup.Simmer quinoa until tender, then stir in plant-based milk, maple syrup, and cinnamon.Finish with sliced bananas and raisins for an easy vegan breakfast.
Ingredients
- 1 cup quinoa
- 2 to 2 1/2 cups water
- 2/3 cup soy milk
- 1 teaspoon vegan margarine
- 1/2 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons raisins optional
- 2 medium bananas sliced, optional
Instructions
- Rinse the quinoa thoroughly under cool running water using a fine-mesh strainer, then drain well.
- Add the quinoa and 2 cups of water to a small saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan, and gently simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Add a little of the remaining water if needed during cooking.
- Remove the saucepan from the heat. Fluff the quinoa gently with a fork, cover again, and let it rest for 5 minutes.
- Stir the vegan margarine and soy milk into the warm quinoa until the mixture becomes creamy.
- Add the ground cinnamon and maple syrup, stirring until evenly combined.
- Divide the Maple Cinnamon Breakfast Quinoa between serving bowls.
- Top with raisins and freshly sliced bananas, if using, and serve warm.
Notes
For a thicker breakfast bowl, start with slightly less soy milk and add more until you reach your preferred consistency. For a creamier consistency, simply stir in extra plant-based milk before serving.
The raisins and bananas are optional, so you can easily replace them with chopped dates, fresh berries, diced apple, pear, or other favorite fruit.
For a more filling breakfast, serve quinoa with sliced banana and a sprinkle of nuts or seeds. A small spoonful of nut or seed butter can also add richness.