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Breakfast recipe · from the recipe book

Cinnamon Apple Quinoa Breakfast Bowls

Fluffy quinoa simmered in almond milk with tender cinnamon apples, topped with crunchy pecans and a drizzle of maple for a cozy, nutty fall bowl.

Cinnamon Apple Quinoa Breakfast Bowls

Ingredients

  • ⅔ cup120 gQuinoa, dryrinsed
  • 1⅓ cups (320 ml)360 gAlmond milk, unsweetened
  • 1 medium180 gApplediced
  • 1⅛ tsp3 gGround cinnamon
  • ½ oz15 gChia seeds
  • 3 tbsp chopped20 gPecanschopped
  • 1 tbsp20 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Add the quinoa, almond milk, half of the apple, the cinnamon and the salt to a medium pot and bring to a boil over medium-high heat.
  2. Cover, lower the heat and simmer for 15 minutes, stirring once or twice, until the quinoa is tender and most of the liquid is absorbed.
  3. Stir in the chia, vanilla and the rest of the apple, then cover off the heat for 3 minutes to thicken.
  4. Spoon into two bowls and top with the pecans and a drizzle of the maple syrup.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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