Traditional recipes

Warm and Nutty Cinnamon Breakfast Quinoa

Warm and Nutty Cinnamon Breakfast Quinoa

Warm and Nutty Cinnamon Breakfast Quinoa

Make this protein- and fiber-packed breakfast dish part of the morning routine and feel like a champion. Feel free to try brown rice or oatmeal in place of quinoa; swap in almond, soy, or coconut milk for milk; substitute fresh fruit for the dried cranberries; or use chopped walnuts or pecans instead of the toasted almonds.

See all quinoa recipes.

Click here to see Healthiest Breakfast Recipes.

Ingredients

  • 2 Cups milk
  • 1 Cup cooked quinoa
  • 1/4 Teaspoon unrefined sea salt
  • 1 Teaspoon cinnamon
  • Natural sweetener, such as stevia, honey, or agave, to taste (optional)
  • Toasted almond slices, for serving
  • Dried cranberries, for serving

Fresh Local and Best

I've been looking for good solid quinoa recipes lately and have found virtually all of them are made for savory dishes, that is until I found this one. Nutty and warm with a touch of cinnamon spice, this simple quinoa recipe combines the comforts of oatmeal with the dainty textures of quinoa, freshly toasted nuts and berries. It is so good that I ate the entire batch of four servings myself. Now that is a healthy definition of gluttony and a great way to get your protein for the day.

Warm and Nutty Cinnamon Quinoa Recipe
I used a red quinoa here, but you may substitute with the more common white.
Slightly adapted from 101 Cookbooks

  • 1 cup quinoa
  • 1 cup milk
  • 1 cup water
  • 2 cups fresh blueberries or blackberries
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans or walnuts, toasted
  • 4 teaspoons agave nectar
  1. Rinse the quinoa. Combine the milk, water and quinoa in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low cover and simmer for 15 minutes or until most of the liquid is absorbed. Don't worry if you still see milk bubbling, turn off the heat let it stand covered for 5 minutes, and the last of the liquid should get absorbed.
  2. Stir in berries and cinnamon transfer to four bowls and top with pecans or walnuts. Drizzle 1 teaspoon agave nectar over each serving.

30 comments:

This is great. I never considered trying it for breakfast but it sounds like a wonderful alternative to oatmeal.

This looks delicious! I love quinoa, but I've always eaten it as a main course. Great idea to try it as a breakfast food.

I love quinoa but never thought to use cinnamon!

This sounds wonderful, and I even have some red quinoa in the pantry!

this looks and sounds delicious! I'm going to try with almond milk.

It is nice to change it up once in a while. I can imagine the nutty flavours.

oh I love this and could easily see how you would eat the entire thing! I'm going to have to try this!

Mmm, that looks great. It reminds me of something my grandmother used to make with leftover rice. It's nice to see grains that we normally associate with dinner on the breakfast table.

What a healthy way to start the day. They say you should eat a big breakfast.
Sam

I haven't cook anything with quinoa, this is a great recipe to start with, it looks delicious :)

I love all of the great breakfast and dessert quinoa recipes I've been reading lately!

Great idea. It is so nutty afterall, why not sweeten and spice it up? I am a huge pecan fan and love the combo with the quinoa. great idea and so good for you. how can you beat quinoa, an almost perfect food all on its own?

I've been looking for ways to mix up my usual breakfast routine, and this would be perfect! Look so good with the berries and pecans.

Yum! Looks like a tasty breakfast option!

You are so right - all my quinoa recipes are savory - even the ones with cream! Definitely doing this for a lovely change of pace.

Same for me - I've used quinoa in savory dishes and salads, but had no information on sweet dishes. Thanks for sharing - I'm going to give this a try.

How different..one of my favorite foods..must try.

I love using quinoa as a hot breakfast. It's so good and there are so many ways you can enjoy it, just like oatmeal.

I am really enjoying that quinoa is being used in so many forms, from breakfast, burgers and cookies. This would be great for early cold monday mornings!

Such a yummy and nutritious breakfast, or actually I would love this at any time of the day. Perfect with cinnamon and berries!

I love quinoa for breakfast, and this idea with blueberries is great! There is something about pairing the nutty flavor with something sweet that is so good.

This is the kind of meal that can feel my belly with goodness. I would eat a big bowl for breakfast or at night for dinner too.

I love, love, love quinoa for breakfast. Your recipe sounds delish! So warm and cozy. Yum!

I love quinoa, I'm always looking for new recipes, thanks for sharing.

I keep looking for good quinoa recipes to try and this one is going to the top of the list! How wonderful it sounds.

This does look incredibly good! I adore quinoa, and must admit I have primarily prepared it as a savory dish. must change this :)

Thanks for this, Christine. All of my quinoa recipes are savory. It makes perfect sense that it would make a delicious breakfast-style dish, instead of oatmeal. Far healthier, too.

excellent photographs, as usual!

Wow! This looks amazing! I NEVER would have thought of using quinoa as a sweet way to start the day but this is absolutely delightful! I can't wait to try it! It's not blueberry season here but I think an apple compote could be just the thing to make this work in the winter, especially with the cinnamon. Love it. Thankyou for sharing the recipe!

This looks nice. I've been seeing (and thinking) a lot about using grains other than oatmeal at breakfast. Why not?

I've been eating a lot of quinoa for breakfast lately. This looks like a great way to prepare it.


This Looks Amazing – Warm and Nutty Cinnamon Quinoa

This looks amazing! I’m definitely going to have to try this! I hear quinoa (pronounced KEEN-wah) is really good for you!

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat let stand covered 5 minutes. Stir in blackberries and cinnamon transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.


Warm & Nutty Cinnamon Quinoa

Mix it all together and enjoy!

When you make your own, don't forget to take a photo and share it online at Facebook, Twitter or Instagram with the hashtag #recipesbyjenn and by tagging @recipesbyjenn . That way, I can see your photos and share them with all my friends! Plus, I get to feature them on this site along with all my other photos!

Ingredients

  • unsweetened almond milk - 1 cp
  • quinoa - ¼ cp, rinsed
  • fresh berries - 1 cp
  • ground cinnamon - 1 tsp
  • pecans - 1 tbs
  • organic honey - 1 tsp

Instructions

  1. Combine almond milk and quinoa in a medium saucepan.
  2. Bring to a boil over high heat. Reduce heat to medium-low cover and simmer 15 minutes or until most of the liquid is absorbed.
  3. Turn off heat let stand covered 5 minutes. Stir in berries and cinnamon transfer to a bowl and top with pecans and honey.

(Purple = 1, Yellow = 2, Orange = 1)

I am including the container values for my own reference (and anyone else wanting to do this). but keep in mind, these are my recipes and not provided by or approved by or associated with, or anything else 'with', the 21 Day Fix. In fact, it may be a little generous at times, or ingredients may be different based on what we like to eat. It's meant to be a guide.

From Fat Burning Breakfasts, by Nick Pineault, “The Nutrition Nerd”


Cinnamon Quinoa Breakfast Bowl

Jumpstart your day with this Cinnamon Quinoa Breakfast Bowl! With fresh fruit, toasted nuts, and warm spices, it's refreshing, healthy, and satisfying.

If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in a while. Especially if that change means another excuse to smother things in peaches.

This quinoa breakfast bowl is inspired by the beautiful bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had the idea to make a sweet non-oat quinoa bowl for breakfast.

How to Make a Quinoa Breakfast Bowl

To make the base of this recipe, I cook quinoa in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here.

Quinoa Breakfast Bowl Variations

To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.

I’m going to give you two options for serving these bowls: my preference and Jack’s preference.


Breakfast Quinoa

Cue the trumpets! I am pleased to present (doot dee doot) breakfast quinoa!

I came across Joy’s recipe for breakfast quinoa this week in perfect timing. Quinoa for breakfast sounded satisfying and delicious, and I happened to have all the ingredients on hand: mango, milk, apple sauce, almonds and coconut. The next morning, I woke up and cooked quinoa for breakfast.

Breakfast quinoa, it turns out, is just as filling as oatmeal and as easy to make, with endless variations. Quinoa has a nutty flavor that goes great with breakfast toppings, plus it’s a highly nutritious way to start the day. Quinoa is a complete protein that’s packed with vitamins and minerals.

Breakfast quinoa is a perfect way to use up leftover quinoa, and you can easily make it a vegan meal if you use almond, coconut or soy milk instead of regular milk. I’m hooked!

To cook quinoa, measure out one cup of grains, pour into a colandar, and rinse them under water for a few minutes. Rinsing removes the bitter saponins coating the outside of the quinoa. Then, pour the rinsed quinoa into a pot and add two cups water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.

Some of the other breakfast quinoa recipes I’ve come across recommend cooking the quinoa with milk instead of water, or a combination of milk and water (e.g. this recipe on 101 Cookbooks). Emma at The Kitchn recommends cooking the quinoa with water, as usual, and then adding a cup of milk at the end and letting is cook down a bit. Both methods sound delicious, but I like using leftover quinoa for other recipes, so I cooked my quinoa with all water. I just poured milk into my bowl when I was ready to eat quinoa for breakfast.

Per Joy’s recommendation, I toasted sliced almonds and unsweetened coconut in the oven. It’s an unnecessary step if you’re in a hurry. Almonds and coconut are good, toasted or not!

On Tuesday, I followed Joy’s recipe. I added warm quinoa, apple sauce (no sugar added) and milk to a bowl, and topped it with fresh mango, coconut and almonds. YUM.

The next day, I reheated some quinoa, added it to a bowl with some milk, and topped it with thawed frozen blackberries, blueberries, coconut, almond and a splash of balsamic vinegar. Also yum.

Today, I heated quinoa, mixed it with applesauce and added milk. I diced a granny smith apple and heated in the microwave with a sliver of butter and a dash of cinnamon until the apples were soft. Then I topped the quinoa with coconut, almonds and a dash of maple syrup.


Cinnamon Toast Breakfast Quinoa

This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish.

I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. It was like watching a stack of dominoes fall.

It was Cookie’s lucky day. She helped clean up the spilled milk and I gladly called it a day. I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast.

I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.

I found the recipe concept in an Amazon impulse purchase, a vegan and gluten-free cookbook called Yum Universe by Heather Crosby, who also runs a blog by the same name. I tweaked the method and ingredients, like I do.

This recipe is the perfect use for leftover quinoa, although I like it so much that I’ve started cooking up quinoa just for breakfast. Here’s how to cook perfect quinoa, which never fails me.


Warm and Nutty Cinnamon Quinoa

I made this for breakfast this morning and it was so delicious. And, it’s only 295 calories for one serving! Plus, it has 10 grams of protein.

Delicious AND healthy – my two favorite things!

Warm and Nutty Cinnamon Quinoa
(Recipe from 101 Cookbooks)
Serves 4 but I quartered it so it just made one bowl for me

According to the author of the cookbook this comes from: Low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. (However, I didn’t have blueberries or blackberries so I used strawberries)



1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand


Rinse quinoa in a sieve. Combine milk, water and quinoa in a medium saucepan. (If you are making a single size portion, just use a small saucepan and use the smallest burner on your stove). Bring to a boil over medium-high heat. Reduce heat to medium-low cover and simmer 15 minutes or until most of the liquid is absorbed. Stir occasionally so the quinoa doesn’t stick to the bottom of the saucepan. (Be careful because mine kept boiling over – this is not something you can leave simmering downstairs while you finish getting ready. I kept stirring it down but after several minutes, more of the liquid was absorbed so it didn’t boil over any more). While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside. When quinoa is done, turn off heat and let stand covered 5 minutes. Stir in blackberries and cinnamon transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.


Warm Breakfast Quinoa with Agave and Cinnamon

It probably comes as no surprise (given the name of this blog) that I’ve wanted to post this recipe for quite some time.

The problem was pictures. It’s really hard to take a picture of anything in a bowl with an iPhone, because the lens distorts everything and makes it look like you’re eating out of funhouse dishes.

Not that these are the best pictures ever (still learning… lots), but with my spiffy new camera, they at least accurately portray this meal in all its whole grain glory without making it look like I shot them through a funhouse mirror.

Anyway, about this quinoa. When I was down in Moab with my parents in September, we got breakfast (and lunch) both days from the Love Muffin Cafe, an adorable cafe on Main St. that I had never been to before. If you’re ever in Moab, I highly recommend it! They have the best ever breakfast quinoa (that Mom and I ate both days) and that I just had to recreate when I came home. Actually, in the car on the way home from that Moab trip, Mom and I discussed blog names, and I had this dish in mind when I registered this domain name a few weeks later. :) I intended for this to be my first post! But like I said… the pictures.

I’ve tried making other breakfast quinoa recipes before, but they never turned out well enough to start my day with. Thank goodness the Love Muffin Cafe came along! I would have been stuck in a never-ending cycle of oatmeal and Cheerios. Well actually, I still kinda am, but now I have this to mix it up with.

The recipe is simple: quinoa, agave, cinnamon, nuts and fruit, and a splash of milk.

If you’re wanting to eat healthier, eat more whole grains, or eat better breakfasts this year, this is pretty much the best place you can start! I’ve never tried another grain here, but if you prefer farro, wheat berries, etc. you could definitely try substituting that. I don’t recommend using white quinoa, though… it doesn’t have the same rich nutty flavor as red quinoa. Rainbow or black would probably be OK, though.

Warm Breakfast Quinoa with Agave and Cinnamon

Inspired by the Love Muffin Cafe in Moab, UT

Ingredients:

1 cup cooked red quinoa (this can be prepared ahead of time)

heavy sprinkle of cinnamon

small handful of chopped walnuts (toasting is optional)

handful of seasonal fruit such as pomegranate arils or strawberries and blueberries

splash (1-2 Tbsp) of milk (I use plain unsweetened almond milk)

Instructions:

If using leftover quinoa, microwave until warm.

Mix warm quinoa with agave and sprinkle with cinnamon. Top with walnuts and fruit. Pour a splash of milk over the top and stir – the milk will coat everything with the agave and cinnamon. Serve!

<5 minutes if quinoa is cooked ahead of time, 20-25 minutes if cooking quinoa


Can I Make this Overnight?

If you’re a big fan over overnight oats then you might be asking yourself if you can make your breakfast quinoa overnight too – and the answer is yes, but it’s more complicated.

With overnight oats you add your oats uncooked, and it is ready to go the next day, which just doesn’t work with quinoa. The problem is that cold soaking takes longer to do with quinoa than oats and one night just isn’t enough so the quinoa ends up pretty tough.

So, yes, if you want overnight quinoa you will need to cook your quinoa first, but it only takes 15 minutes.

Why bother then? Well, one of the great things about overnight oats is how well developed the flavor is and that’s what you’ll be getting from making overnight quinoa! The flavor of everything you’ve added to your quinoa will really have time to develop overnight.

Just like with oatmeal, your can store it in the fridge for 3 days.