Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups coconut milk (or any other plant-based milk)
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- 2 teaspoons vanilla flavoring
- 2 tablespoons pure maple syrup
Optional Toppings
- Fresh fruit, for serving
- Toasted nuts or coconut flakes, for serving
- Cream or milk, for serving
- Extra maple syrup, for serving
Instructions
- Rinse the quinoa. Using a fine-mesh strainer, thoroughly rinse the quinoa under cold running water to remove its natural saponin coating, which can taste bitter.
- Heat the coconut milk. In a medium saucepan, bring the 2 cups of coconut milk to a boil over medium-high heat, preparing the liquid base for cooking the quinoa.
- Cook the quinoa. Add the rinsed quinoa to the boiling coconut milk and bring the mixture back to a boil. Then reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15 to 20 minutes, or until most of the milk has been absorbed and the quinoa is tender.
- Add flavorings. Once cooked, stir in the ground cinnamon, a pinch of kosher salt, vanilla flavoring, and pure maple syrup until the mixture is well combined and fragrant.
- Serve with toppings. Portion the breakfast quinoa into bowls and garnish with optional fresh fruit, toasted nuts or coconut flakes, a drizzle of cream or milk, and extra maple syrup if desired for added sweetness and texture.
Notes
- Rinsing quinoa is essential to remove bitterness from its natural coating.
- You can substitute coconut milk with any plant-based milk such as almond, soy, or oat milk depending on preference and dietary needs.
- Adjust maple syrup quantity to taste or swap with honey or agave syrup for variety.
- Adding fresh fruit and nuts boosts the nutritional value and provides a balance of textures.
- This recipe is easily doubled or halved to serve more or fewer people.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
