This Quinoa Breakfast Bowl is a great alternative to oatmeal for a healthy and delicious breakfast!
- Cook the quinoa according to package directions.
- Once the quinoa is cooked, fluff it up with a fork, then add the coconut milk, cinnamon, maple syrup on medium-low heat and mix together until incorporated.
- Add some of the breakfast quinoa to a bowl and top with sliced bananas, berries, coconut fakes and more maple syrup if you like.
If you like a mushier porridge texture, you can cook the quinoa in a bit more water. If you like a lighter classic texture, cook the quinoa 1 part quinoa to 2 parts liquid.
Full-fat coconut milk will give you creamier breakfast quinoa, but you can use any type of milk you like.
Store leftovers in the fridge for up to a week. Reheat on the stove
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 4.4g
- Protein: 7g
Keywords: breakfast quinoa bowl, quinoa for breakfast