Cinnamon Quinoa Breakfast Bowl

Make ahead and grab and go breakfast!
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Cinnamon Quinoa Breakfast Bowl
(Serves 2)
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Ingredients:
- ½ cup uncooked quinoa
- 1 cup Almond Breeze Almondmilk, Original or Vanilla
- 1-2 cinnamon sticks
- pinch of salt
- piece of a vanilla bean, optional (don’t use vanilla extract)
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Toppings:
- toasted sliced almonds
- toasted coconut flakes
- peaches
- raspberries
- maple syrup, optional
- extra splashes of almond milk, optional
- more spices, to taste (cinnamon, nutmeg, etc.), optional
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Instructions:
1) Rinse and drain the quinoa.
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2) Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, and a pinch of salt. Bring to a high simmer, cover, and reduce heat to a low simmer for 15 minutes.
(Tip: don't walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
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3) After 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.
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4) Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.
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Notes:
- cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you're ready to serve. If it's dry, add a few more splashes of almond milk.
- sub in whatever seasonal fruit you like, dried fruits are also delicious here.
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Thank you, Love and Lemons for the recipe!!