Quinoa Breakfast Bowl
Prep time
Cook time
Total time
To jump start your day, this Quinoa Breakfast bowl is packed with superfoods and naturally sweetened with coconut sugar. It is gluten-free and vegan.
Recipe type: Breakfast
Serves: 2
  • 250ml organic milk of your choice (regular, almond, coconut)
  • 80g quinoa (organic)
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • pinch of salt
  • 2 tbsp coconut sugar (organic)
  • 2 tsp cashew butter (organic)
  • raspberries
  • blueberries
  • sliced almonds
  • shredded coconut
  1. Rinse and drain the quinoa. Put it in a small pot and add the milk, cinnamon stick, vanilla bean, salt and coconut sugar. Bring it to a simmer and stir it, then reduce the heat and cover it. Watch it carefully to make sure it doesn't boil over! Let it cook for 15 minutes until the quinoa has absorbed most of the milk. Discard the cinnamon stick and vanilla bean. Stir in the cashew butter.
  2. Scoop the quinoa into two bowls and serve with the toppings of your choice. You can also add more coconut sugar on top. Drizzle a little bit more of milk on top if you find it too dry.
The cooked quinoa can be stored in the fridge for 2-3 days.
Recipe by Bowsessed™ at https://bowsessed.com/quinoa-breakfast-bowl/