Looking to break out of your oatmeal routine? Quinoa is a unique option to reinvent breakfast! High in fiber and protein, this pseudo-grain turns into a warm, comforting bowl, topped with crunchy apple, cinnamon, and Greek yogurt for a nourishing and satisfying breakfast. It’s a great way to add some variety to your morning routine, all while providing nearly 3.5 mg of iron per serving!
Looking for more ideas to start your day off right? Check out our 10 quick and nourishing breakfasts.
Ingredients
-
125 ml (½ cup) dry quinoa, rinsed
-
250 ml (1 cup) + 60 ml (¼ cup) unsweetened soy beverage (or cow's milk), divided
-
1 apple, finely diced
-
2.5 ml (½ tsp) ground cinnamon
-
5 ml (1 tsp) vanilla extract
-
20 ml (4 tsp) maple syrup
-
1 scoop (30 g) vanilla protein powder (or powdered milk)*
Topping
-
125 ml (½ cup) plain or vanilla Greek yogurt
-
20 ml (4 tsp) nut butter of choice
Preparation
- In a saucepan, combine the quinoa, most of the milk, cinnamon, maple syrup, vanilla extract, and diced apple.
- Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.
- Remove from heat, then stir in the reserved soy beverage and protein powder (or powdered milk).
- Divide into two bowls, then top with Greek yogurt and nut butter before serving.
Notes
Keeps for 3 to 5 days in an airtight container in the refrigerator. You can prepare the quinoa base in advance and add the yogurt and nut butter when ready to reheat and serve.
*If the protein powder is vanilla-flavored, the maple syrup can be omitted.
