Quinoa Breakfast Porridge with Apple and Cinnamon

Name: Quinoa Breakfast Porridge with Apple and Cinnamon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Peruvian
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

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.

25 minEasyServes 4290 cal/serving

PeruvianBreakfastStovetopVeganDairy-FreeGluten-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
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.
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.
5

Divide the quinoa porridge into bowls. Top with caramelized apple and 1/4 cup roughly chopped walnuts (optional). Serve immediately.

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Questions

How long does this recipe take?

As written, 25 minutes: 5 of prep and 20 of cooking. The longest single stretch is step 2 (15 minutes): "Cover and cook, stirring occasionally, until the quinoa is tender and the liquid is mostly absorbed, about 15 minutes."

What should this recipe look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until the quinoa is tender and the liquid is mostly absorbed. Step 4: cook until the apple softens.

What can I use instead of maple syrup in this recipe?

The entry for this recipe calls for 2 tbsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

How many calories are in this recipe?

One serving (the recipe makes 4) is about 290 calories, with 7 g protein, 38 g carbohydrate and 6 g fat, plus 4 g fiber and 281 mg sodium. The figures are estimates computed from the ingredient list.

Can I make this recipe ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of this recipe within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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