Quinoa Breakfast Porridge with Apple and Cinnamon
A warming Peruvian-inspired breakfast bowl made from creamy cooked quinoa simmered in plant-based milk and sweetened with maple syrup, topped with sauteed apple and warm cinnamon spice.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups unsweetened oat milk (or almond milk)
- 1 cup water
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 small apple, peeled, diced
- 1 tsp coconut oil (or vegan butter)
- 2 tsp light brown sugar
- 1/4 cup walnuts (optional), roughly chopped
Instructions
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1
Combine 1 cup rinsed quinoa, 2 cups unsweetened oat milk (or almond milk), and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
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2
Add 1/4 tsp salt and half the 1 tsp ground cinnamon. Cover and cook, stirring occasionally, until the quinoa is tender and the liquid is mostly absorbed, about 15 minutes.
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3
Stir in 2 tbsp pure maple syrup and 1/2 tsp vanilla extract. If the porridge is too thick, add a splash more plant milk.
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4
In a small skillet, melt 1 tsp coconut oil (or vegan butter) over medium heat. Add 2 small peeled, diced apple and 2 tsp light brown sugar and remaining cinnamon. Cook, stirring, until the apple softens, about 3-4 minutes.
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5
Divide the quinoa porridge into bowls. Top with caramelized apple and 1/4 cup roughly chopped walnuts (optional). Serve immediately.