After my surgery a few weeks ago I didn’t eat for two days. I slept a lot, and when I was awake food was the last thing on my mind. One morning I woke up ravenous, and the first thing I wanted was this Cinnamon Apple Quinoa.
This warm quinoa is perfect for breakfast, but I’ve since enjoyed it at any time of day — as a snack, lunch, dessert, and even a simple dinner while I figured out what I could comfortably eat. I don’t mind at all: I could happily eat Cinnamon Apple Quinoa every day. It’s creamy, comforting, and even better without the blueberry topping if you prefer it plain.
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My husband and son will have a bowl from time to time, although they’re more oatmeal and cereal people. I usually make a single serving for myself — and I rarely stop at a quarter of the recipe. At the very least, it’s half the batch for me.
Cinnamon Apple Quinoa Breakfast
Serves: 4
Ingredients
1 cup quinoa, rinsed
3/4 cup low-fat milk (or milk of choice)
2 tbsp honey (adjust to taste)
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 red apples, grated
1/2 cup blueberries (optional topping)
Flaked almonds, to serve (optional)
Directions
1. Cook the quinoa according to the package instructions until tender; drain and set aside.
2. In a saucepan, heat the milk with the honey, vanilla and cinnamon until it reaches a gentle boil. Stir in the cooked quinoa and the grated apple, and cook over medium heat for about 5 minutes, stirring frequently, until the mixture becomes creamy.
Spoon into bowls and top with blueberries and flaked almonds if using. Serve immediately while warm.