Description
A wholesome Mediterranean-inspired breakfast featuring warm, creamy quinoa cooked with cinnamon and milk, sweetened with maple syrup, and topped with fresh berries, toasted almonds, coconut flakes, roasted salted pepitas, and nut butter for a nutritious and satisfying start to your day.
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
- ⅛ 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
- Warm quinoa mix: In a saucepan, combine the cooked quinoa, milk, cinnamon, and kosher salt. Heat over medium-low heat, stirring occasionally until the mixture is warm and creamy.
- Sweeten: Stir in the maple syrup into the warm quinoa mixture just before serving to add a hint of natural sweetness.
- Prepare toppings: While the quinoa warms, slice the fresh berries if needed, toast the sliced almonds and coconut flakes in a dry pan until golden and fragrant, and measure out the roasted salted pepitas.
- Assemble and serve: Spoon the warm quinoa into serving bowls, then top with the fresh berries, toasted almonds, coconut flakes, roasted pepitas, and a dollop of nut butter of your choice for added richness and flavor.
Notes
- Use cooked quinoa that is moist, not dry, to create a creamy texture.
- Maple syrup can be adjusted to taste or substituted with honey if not vegan.
- Toast nuts and coconut flakes lightly to enhance flavor but avoid burning.
- Milk choice can be dairy or plant-based such as oat milk to keep the recipe vegan-friendly.
- Nut butter adds healthy fats and protein—choose your favorite, such as almond or peanut butter.
