Fall Breakfast Quinoa Bowl
A warm and comforting quinoa bowl filled with autumn flavors, perfect for a nutritious breakfast.
Equipment
- Saucepan
- Fine mesh sieve
Ingredients
For the Quinoa Base
- 1 cup uncooked quinoa Rinse to remove bitterness
- 2 cups water
- 1 pinch salt To enhance flavor
- 2 teaspoons chia seeds Packed with nutrients
For the Creamy Element
- ⅔ cup coconut milk Can substitute with another milk
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup For sweetness
For Toppings
- ¼ cup pumpkin seeds For crunch
- ¼ cup slivered almonds For added texture
- ½ whole pear sliced, Fresh topping
- 1 medium apple sliced, Fresh topping
Instructions
Preparation
- Rinse the quinoa in a fine mesh sieve to remove bitterness.
- In a saucepan, combine the rinsed quinoa, water, salt, and chia seeds.
Cooking
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce heat to low, cover, and simmer for 10 to 12 minutes until water is absorbed.
- Stir in coconut milk, cinnamon, and maple syrup, allowing to heat through for a couple of minutes.
Serving
- Scoop quinoa into bowls.
- Top each bowl with pumpkin seeds, slivered almonds, sliced pear, and apple.
Notes
Store leftovers in an airtight container in the fridge for quick reheating. You can also add almond butter, peanut butter, or dried fruits like cranberries for added flavor.
Nutrition
Serving: 1bowlCalories: 300kcal
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