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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)
1/4 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!
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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
I tweeted and pinned this too! 🙂
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.
Why not just make it the night before and rewarm in the microwave in the morning?
You most certainly could, Diane!