Cinnamon Quinoa Breakfast Bowl

• servings: 2 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

½ cup uncooked quinoa

1 cup almond milk

1 to 2 cinnamon sticks

½ teaspoon vanilla extract

Sea salt

More spices (such as ground cinnamon, nutmeg, and/or ginger, to taste)

Toasted sliced almonds

Toasted coconut flakes

Fresh peaches (sliced)

Raspberries

Almond milk (optional)

Maple syrup (optional)

Directions

Rinse the quinoa and place it in a small saucepan. Add the almond milk, cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover, and reduce the heat. Gently simmer for 15 minutes.

Remove the pan from the heat and let the quinoa sit for 5 more minutes, or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.

Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, peaches, and raspberries. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top. Serve with maple syrup, if desired.