This quinoa recipe needs a bit of time to cook, but the results are well worth it. Preparation is easy, and leftovers can be kept in the fridge for a few days for a quick, healthy breakfast. It's great when topped with a handful of sliced almonds, or chopped pecans. Earthy, nutty, and flavorful, this breakfast quinoa is a big winner.
Dairy Free Apple Cinnamon Breakfast Quinoa
makes four 1 cup servings
2 small apples- cored, peeled, and diced
1 tablespoon dairy free margarine
1 cup quinoa (I used red)
2 cups dairy free milk (I used Sol Sunflower, but almond also works fantastic in this)
¼ cup raisins
1 teaspoon cinnamon
1 teaspoon vanilla extract
handful of sliced almonds, or your favorite chopped nut (optional)
Melt your margarine over medium heat in a large saucepan. Add your apples, and saute for 3-4 mins until they begin to soften. Add the remaining ingredients, and bring to a boil. Reduce to a simmer, and continue cooking until the quinoa is cooked. This should take about a half hour, however I cooked mine over low heat and it took closer to an hour. Well worth it!
Will keep in the fridge for a few days. Just scoop, heat, and serve!
Diane says
Why not just make it the night before and rewarm in the microwave in the morning?
milkfreemom says
You most certainly could, Diane!
Christine says
Wondering if you can use this recipe with cooked quinoa. It would cut down on the cooking time (especially on a school day) and would be a great use for leftover quinoa.
Cindy says
I tweeted and pinned this too! 🙂
Dana says
This recipe looks great! I'm always looking for new healthy GF breakfast ideas, and always wanted to try using quinoa in a sweet way. Thank you! Can't wait to try this.
-Dana
Amedar Consulting says
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