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Breakfast recipe · from the recipe book

Warm Cinnamon Quinoa Bowls with Maple Tahini

Fluffy cinnamon-scented quinoa simmered in milk, topped with sweet pear, crunchy almonds and a nutty maple-tahini drizzle.

Warm Cinnamon Quinoa Bowls with Maple Tahini

Ingredients

  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅓ cups330 gWater
  • 1 cup (240 ml)250 gMilk, 2%
  • 1⅛ tsp3 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¼ cup60 gTahini
  • 2 tbsp40 gMaple syrup
  • 1 tbsp15 gLemon juice
  • 1½ medium300 gPearsthinly sliced
  • 1 cup150 gBlueberries
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ¼ cup whole40 gAlmondsroughly chopped

Steps

  1. Rinse the quinoa in a fine sieve. Slice the pear and chop the almonds; set aside.
  2. In a pot, combine the quinoa, 300 g of the water, the milk, the cinnamon and the salt. Bring to a boil, then cover and simmer on low for 15 minutes until the liquid is absorbed.
  3. Take the pot off the heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork.
  4. While the quinoa rests, make the sauce: whisk the tahini, the maple syrup, the lemon juice and the remaining 30 g of water in a small bowl until smooth and pourable.
  5. Divide the quinoa among 4 bowls. Top each with a quarter of the Greek yogurt, the pear slices and the blueberries.
  6. Drizzle the maple-tahini sauce over the bowls and sprinkle with the almonds. Serve warm.

Contains: Milk, Tree nuts, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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