Description
This Quinoa Breakfast Bowl with Almonds and Honey is a nutritious and delicious way to start your day. Featuring tender quinoa cooked in almond milk, sweetened naturally with honey and enriched with warm cinnamon and vanilla, this bowl is topped with crunchy sliced almonds, fresh berries, banana slices, and optional chia seeds for an extra boost. It’s a wholesome gluten-free and vegetarian breakfast option that can be easily customized and prepared in under 20 minutes.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups unsweetened almond milk (or milk of choice)
- 1 tablespoon honey (plus more for drizzling)
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- Pinch of salt
Toppings
- ¼ cup sliced almonds (toasted if desired)
- ½ banana, sliced
- ¼ cup fresh berries (such as blueberries or strawberries)
- 1 tablespoon chia seeds (optional)
Instructions
- Prepare the Quinoa: In a medium saucepan, combine rinsed quinoa, almond milk, honey, cinnamon, vanilla extract, and a pinch of salt.
- Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and most of the liquid is absorbed.
- Rest the Quinoa: Remove the saucepan from heat and let it sit covered for 5 minutes to allow the quinoa to finish steaming and absorb any remaining liquid.
- Fluff and Serve: Gently fluff the quinoa with a fork to separate the grains, then divide the quinoa evenly into serving bowls.
- Add Toppings: Top each bowl with sliced almonds, banana slices, fresh berries, and a drizzle of honey.
- Optional Superfood Boost: Sprinkle chia seeds on top if desired for added texture and nutrition.
- Serve Warm: Enjoy the breakfast bowl warm for a comforting start to your day.
Notes
- This bowl can be made ahead and reheated with a splash of milk for convenience.
- For a vegan option, substitute honey with maple syrup.
- Add nut butter or Greek yogurt for extra protein and creaminess.
