Warm and Nutty Cinnamon Breakfast Quinoa

Warm and Nutty Cinnamon Breakfast Quinoa

Maya Nahra


  • 2 Cups  milk
  • 1 Cup  cooked quinoa
  • 1/4 Teaspoon  unrefined sea salt
  • 1 Teaspoon  cinnamon
  •   Natural sweetener, such as stevia, honey, or agave, to taste (optional)
  •   Toasted almond slices, for serving
  •   Dried cranberries, for serving

Make this protein- and fiber-packed breakfast dish part of the morning routine and feel like a champion. Feel free to try brown rice or oatmeal in place of quinoa; swap in almond, soy, or coconut milk for milk; substitute fresh fruit for the dried cranberries; or use chopped walnuts or pecans instead of the toasted almonds.

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Boil the milk in a saucepan over medium-high heat. Add the cooked quinoa, sea salt, cinnamon, and natural sweetener, if using, and cover. Heat just until all of the ingredients are heated through, about 2-3 minutes. Remove from the heat, scoop into bowls, and top with toasted almond slices and dried cranberries.

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