Cinnamon Apple Breakfast Quinoa

This warming breakfast bowl was developed during a cold winter when I was seeking alternatives to oatmeal. Inspired by apple pie flavors, this protein-rich quinoa version has become a staple in our fall and winter breakfast rotation. The combination of nutty quinoa with sweet apples and warm spices creates a nourishing breakfast that sustains energy levels throughout the morning.

Ingredients

• 1 cup quinoa, rinsed thoroughly
• 2 cups milk (dairy or plant-based)
• 1/2 cup water
• 2 apples, cored and diced
• 2 tablespoons maple syrup, plus more for serving
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup chopped pecans or walnuts, toasted
• 1/4 cup dried cranberries
• Greek yogurt for topping (optional)

Instructions

1. In a medium saucepan, combine quinoa, milk, water, and salt.
2. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes.
3. Meanwhile, in a separate skillet, melt butter over medium heat.
4. Add diced apples, 1 tablespoon maple syrup, and half the cinnamon.
5. Cook until apples are tender but not mushy, about 5-7 minutes.
6. When quinoa has absorbed most of the liquid, stir in remaining maple syrup, vanilla, and spices.
7. Cook for 5 more minutes until quinoa is tender and creamy.
8. Fold in cooked apples, cranberries, and half the nuts.
9. Divide into bowls and top with remaining nuts, a dollop of Greek yogurt if desired, and an extra drizzle of maple syrup.
10. Serve warm.

Recipe Notes

• For make-ahead breakfast, prepare quinoa and store in refrigerator for up to 4 days. Reheat with a splash of milk.
• Use different fruits based on seasons – berries in summer or pears in fall work beautifully.
• For additional protein, stir in a tablespoon of almond butter or add a scoop of protein powder.
• Leftover cooked quinoa works well in this recipe – use 3 cups cooked quinoa and reduce initial cooking time.

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4