AuthorMarla MeridithSkip that bowl of oatmeal and try these delicious, gluten free, super healthy Quinoa Breakfast bowls!
1 cup quinoa, rinsed under cold water
2 cups unsweetened light coconut milk
2 tablespoons maple syrup (or to taste)
1/3 cup toasted slivered almonds
pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
fresh fruit for topping
1
In a medium saucepan, bring quinoa, coconut milk, maple syrup and salt to a boil, then reduce heat to a simmer. Stir frequently until the quinoa is light, fluffy & has absorbed all the liquid. If you need to add some water do so. Stir in the cinnamon and vanilla extract.
2
Top with fresh fruit & toasted almonds.
CategoryBerries, Breakfast & Brunch, Courses, Dairy Free, Diets, Gluten Free, Grain Free, Main Ingredients, Mother\'s Day, Nuts, Occasions, Quinoa, Vegan, VegetarianCuisineAmerican, VeganCooking MethodBoiling
Ingredients
1 cup quinoa, rinsed under cold water
2 cups unsweetened light coconut milk
2 tablespoons maple syrup (or to taste)
1/3 cup toasted slivered almonds
pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
fresh fruit for topping
Directions
1
In a medium saucepan, bring quinoa, coconut milk, maple syrup and salt to a boil, then reduce heat to a simmer. Stir frequently until the quinoa is light, fluffy & has absorbed all the liquid. If you need to add some water do so. Stir in the cinnamon and vanilla extract.
2
Top with fresh fruit & toasted almonds.
