If oatmeal is your usual breakfast go-to, let me introduce you to this apple cinnamon breakfast quinoa. The quinoa cooks up soft and creamy with a little texture, while the walnuts and hempseeds add crunch, fiber, protein, and healthy fats. The apples and cinnamon add cozy fall vibes and it's ready in just 20 minutes.
And if you can't get enough apple and cinnamon right now, be sure to check out my healthier apple crisp and healthy apple cinnamon quick bread.
Recipe at a Glance
- 🍎 Taste & Texture: Creamy, with a little texture from the cooked quinoa, and crunch thanks to walnuts and hempseeds.
- 🕰️ Cook Time: 15 minutes, rest time 5 minutes.
- 🥛 Dietary Notes: Gluten-free, dairy-free with dairy-free milk
- 🍽️ Servings: 2 servings
- 💚 What makes this different: Plant-based and whole food ingredients that add fiber, protein and healthy fats. A satisfying breakfast that will actually keep you full.
Curious about additional nutrition info? Ask AI!
About This Apple Cinnamon Breakfast Quinoa
- Quinoa as the base - Quinoa is one of the few plant-based complete proteins (meaning it contains all nine essential amino acids). It provides a slightly nutty, slightly creamy texture. I love switching up a bowl of oatmeal with this quinoa recipe!
- Creamy, not mushy - The ratio of milk to quinoa is so important here, plus the right amount of simmering. This results in a creamy base with just enough texture from the quinoa to keep it from becoming mushy.
- Easy to customize - While I love the combo of apples, cinnamon, and walnuts, especially in the fall, the base can be used for any toppings/add-ins of your choice!
- Ideal for meal prep - This apple cinnamon quinoa is great for making ahead. I also love making my chia bowl (no yogurt) and frozen fruit overnight oats for breakfast food prep.
If you're looking for more easy, wholesome breakfast recipes to add into your morning rotation, this one is a great place to start.
I was first inspired by a similar recipe I saw on Pinterest. A sweet quinoa bowl for breakfast? Hmmm... I think this could work! Plus, I wanted to switch it up from classic oatmeal. Nothing against oatmeal, I mean one of my favorite breakfast recipes is blueberry chia overnight oats and apple cinnamon baked oatmeal.
I just figured why not give quinoa a shot at breakfast!? So, into the kitchen I went to figure out how to get the texture, consistency, flavor, and enough protein and fiber to actually keep you full.
At first I wasn't too sure about a sweet quinoa bowl, but this apple cinnamon breakfast quinoa bowl quickly confirmed that quinoa is just as delicious sweet as it is savory.
And you can really make it your own depending on if you want a heartier, thicker consistency, or a more creamier, porridge-like consistency. I personally like it heartier and thicker, but there are notes for making both ways.
Ingredient Notes
- Quinoa - Use white quinoa for the creamiest texture. Rinse it well before cooking to remove the natural bitter coating (called saponin). Even if the bag says pre-rinsed, I still give it a quick rinse. You can use leftover quinoa to make a healthy fall quinoa salad.
- Milk - Any milk works, but if needing this to be dairy-free, use a plant-based milk. For a dairy-free option, look for a plant-based milk made with just the source of the "milk," water and maybe salt. Malk and Three Trees are my favorite.
- Apples - I prefer a sweet apple, such as Honeycrisp, Fuji, or Pink Lady. But any apple variety works.
🤍 Sara's clean food tips: I recommend organic apples whenever possible. Apples are consistently on the Environmental Working Group's dirty dozen list, meaning they tend to carry higher pesticide residue.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Take the guesswork out of clean eating! My free Clean Eating Guide shows you exactly what to look for when you're at the store."
Variations & Additional Toppings
- Spices - Add a pinch of nutmeg, ginger or pumpkin spice for a deeper, richer fall flavor. My almond flour pumpkin muffins are another way to enjoy these flavors.
- Seeds & nuts - Swap the hemp seeds for flaxseeds, or add both for more fiber, protein, and healthy fats. Or swap the walnuts for pecans or even almonds.
- Sweeten with dates - Blend 2 soft Medjool dates with the milk before cooking for a no-added-sugar version (or sprinkle chopped dates on top). This also adds 12 g of fiber per serving!
- Almond butter - Drizzle with almond butter for a boost in protein (2 tablespoons will add 7 grams) and healthy fats. Dastony and Artisana are the best almond butters, IMO!
How to Make Apple Cinnamon Breakfast Quinoa
- Step 1: Add quinoa, milk, apple, cinnamon, vanilla, and salt to a small saucepan. Bring to a boil over medium-high heat.
- Step 2: Stir, reduce to a simmer, and cover. Simmer about 15 minutes, or until quinoa is soft. Remove from heat, cover, and let sit 5 minutes until the majority of the liquid is absorbed.
- Step 3: Divide breakfast quinoa between 2 bowls (or place half in the fridge for later in the week).
- Step 4: Top with the chopped walnuts and hemp seeds. Drizzle with a little pure maple syrup for added sweetness.
Note: Even after the quinoa has fully cooked, there will still be liquid in the pan (unlike when you make plain quinoa). The liquid will continue to get absorbed as it sits. I like my breakfast quinoa on the thick/heartier side, but if you'd like it creamier, you can add additional milk.
Tips & Notes for the Best Breakfast Quinoa
- Always rinse your quinoa. Even if the bag says it's pre-rinsed, it's always a good idea to rinse and avoid the slightly bitter flavor un-rinsed quinoa might have.
- For apples that are less soft, add them after 5 minutes of simmering. You could also saute the apples separately with cinnamon and a little butter (or extra-virgin olive oil) or top the quinoa with air fryer cinnamon apples.
- Quinoa will continue to thicken as it sits. Don't simmer until all the milk is absorbed, or you'll end up with mushy quinoa.
- For a creamier, more porridge-like consistency mix in additional milk after the quinoa has set.
FAQ
Yes, it really does! I was a little unsure at first, but it's slightly nutty, has a hearty texture and cooks up beautifully with milk, spices and fresh fruit to make a hearty breakfast bowl.
No, you do not, and please don't. The skin contains fiber, antioxidants and extra vitamins. Plus, it's just one more step to peel the skin, so leave that skin on!
This is most likely due to simmering too long. Once the milk is mostly absorbed and you see those little "tails" curling out from the quinoa, it's time to remove from the heat and let sit. There will still be some liquid in the pan and that's okay.
Yes, you can. I prefer it warm as it brings out the flavors and tastes better in my opinion, but with that said, you can definitely eat it cold.
How to Store & Meal Prep
Storage: Leftovers should be stored in the fridge in an airtight container and will stay good for 3-4 days. Reheat in the microwave for 30-45 seconds, or until warmed to your liking.
Meal prep: Make the recipe as written. Allow to fully cool and evenly divide between glass meal prep containers. Reheat in the microwave for 30-45 seconds. Or, if you need it on the go, warm and then transfer to a thermos.
Quinoa will thicken as it sits in the fridge. If it's too thick for your liking, stir in additional milk. If adding additional toppings, such as almond butter, add after reheating.
More Recipes with Quinoa!
Did you make this recipe? Leave a star rating and comment below. It helps other readers and means so much to me. And don't forget to tag @CleanPlateMama on Instagram or Facebook so I can see your creations!
Love my recipes? Add Clean Plate Mama as one of your preferred Google sources so you'll see more of my recipes!
Eat Clean.Be Well!
-Sara
Apple Cinnamon Breakfast Quinoa
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later.
Equipment
- 1 small saucepan
Ingredients
- ½ cup white quinoa, rinsed
- 1 ½ cup milk of choice
- 1 large apple, chopped (or 2 small apples)
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch of fine sea salt
- ¼ cup chopped walnuts
- 2 tablespoons hemp seeds
Instructions
- Add quinoa, milk, apple, vanilla, cinnamon, and salt to a small saucepan. Bring to a boil over medium-high heat.½ cup white quinoa, rinsed , 1 ½ cup milk of choice , 1 large apple, chopped , ½ teaspoon vanilla extract, 1 pinch of fine sea salt , ½ teaspoon ground cinnamon
- Reduce heat to low, cover, and simmer for 15 minutes.
- Turn off the heat and leave the pan covered for an additional 5 minutes. This will allow the quinoa to finish absorbing some of the liquid.
- Scoop into 2 bowls and divide the toppings (walnuts and hemp seeds) between each bowl. Drizzle with some pure maple syrup if desired.¼ cup chopped walnuts , 2 tablespoons hemp seeds
Notes
- Be sure to rinse the quinoa under cold water before adding to the pan.
- If using non-dairy milk, make sure it is plain and unsweetened. I prefer almond milk and recommend one made with just almonds, water, and salt. I Malk and Three Trees are my favorite brands.
- If using cow's milk, I recommend organic whole or 2% milk.
- For apples that are less soft (and have a little more bite), add them after 5 minutes of simmering (no need to stir - just toss them in the pot).
Nutrition
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later.
Sara says
I love the texture of this bowl with all the goodies and it's a nice way to switch up traditional oatmeal when you're wanting a warm bowl for breakfast.