Apple Cinnamon Quinoa Bowl (Printable)

Fluffy quinoa with tender apples and warm cinnamon creates a comforting, nutritious breakfast bowl.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed

→ Liquids

02 - 2 cups unsweetened almond milk
03 - 1/2 teaspoon pure vanilla extract

→ Fruit

04 - 1 large apple, peeled, cored, and diced

→ Sweeteners & Spices

05 - 2 tablespoons maple syrup
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg (optional)
08 - Pinch of salt

→ Toppings

09 - 2 tablespoons chopped walnuts or pecans
10 - 1 tablespoon raisins or dried cranberries
11 - Extra apple slices for garnish (optional)

# Method:

01 - In a medium saucepan, combine quinoa, almond milk, vanilla extract, diced apple, maple syrup, cinnamon, nutmeg, and salt.
02 - Bring to a gentle boil over medium heat. Reduce heat to low, cover, and simmer for 15 to 18 minutes, stirring occasionally until quinoa is tender and the mixture is creamy.
03 - Remove from heat and let stand for 2 to 3 minutes. Fluff with a fork.
04 - Divide into bowls. Top with walnuts or pecans, raisins or cranberries, and extra apple slices if desired. Drizzle with additional maple syrup to taste.
05 - Serve immediately while warm.

# Expert Pointers:

01 -
  • It tastes indulgent but leaves you genuinely full and energized, not crashed an hour later.
  • The whole thing comes together in one pot, which means minimal cleanup when you're barely awake.
02 -
  • If you skip rinsing the quinoa, you'll taste a bitter, soapy flavor that ruins everything—I learned this the hard way my second attempt.
  • Don't crank the heat up to speed things along; low and gentle means creamy and tender, not mushy and waterlogged.
03 -
  • Toast your nuts and seeds in a dry pan for 2-3 minutes before adding them; it wakes up their natural oils and makes them taste more vibrant.
  • Keep a cinnamon stick on your counter during fall and winter—the smell alone sets a mood that powder can't quite match, and you'll remember to use more of it.
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