Description
A wholesome and flavorful Mediterranean-inspired breakfast featuring creamy quinoa cooked with cinnamon and maple syrup, topped with fresh berries, toasted almonds, coconut flakes, roasted salted pepitas, and nut butter. This nutrient-packed dish combines protein-rich quinoa with a variety of textures and natural sweetness for a satisfying morning meal.
Ingredients
Scale
Quinoa Base
- 2 cups cooked quinoa (not dry!)
- ½ cup milk of choice (dairy or oat milk for vegan)
- 1 teaspoon ground cinnamon
- â…› teaspoon kosher salt
- 2 tablespoons maple syrup
Toppings
- Fresh berries (blueberries and raspberries)
- Sliced almonds
- Coconut flakes
- Roasted salted pepitas (pumpkin seeds)
- Nut butter
Instructions
- Heat quinoa mixture: In a saucepan, combine the cooked quinoa, milk, cinnamon, and salt. Heat over medium-low, stirring frequently until the mixture is warm and creamy, about 5-7 minutes.
- Add sweetness: Stir in the maple syrup just before serving to evenly distribute sweetness without cooking off the flavor.
- Prepare toppings: Slice fresh berries, toast the sliced almonds and coconut flakes lightly in a dry pan until fragrant and golden, and measure out the roasted salted pepitas.
- Assemble and serve: Spoon the warm quinoa mixture into bowls and top generously with fresh berries, toasted almonds, coconut flakes, roasted pepitas, and a dollop of nut butter. Serve immediately for a nutritious breakfast.
Notes
- Use cooked quinoa that is moist but not dry to ensure creaminess.
- Oat milk or any plant-based milk works well to keep it vegan-friendly.
- Adjust maple syrup amount to taste or substitute with honey if not vegan.
- Toasting nuts and coconut enhances flavor and crunch.
- Feel free to swap toppings to suit seasonal fruits or your nut preferences.
