This Fruit & Nut Quinoa Breakfast Bowl is a healthy, satisfying way to start the day. Just simmer everything on the stove for a few minutes, and you’re ready to eat!
I am so into this sweet, quinoa porridge from my friend Dianne Wenz’s new e-cookbook, What’s for Breakfast?. Next time you make quinoa for supper, make a couple of extra cups, so you can make this Quinoa Breakfast Bowl in the morning!
Related: How to Cook Quinoa
This is Dianne’s fourth e-book, and it’s packed with delicious, vegan recipes to start your day! Her other cookbooks are: What’s for Lunch?, What’s for Dinner?, and Summer Salads. Dianne is a graphic designer as well as a recipe developer, and that really shows in her cookbooks. They are as gorgeous as the recipes inside are delicious!
If you’re new to cooking vegan, you’ll love the introductory chapters do Dianne’s book. She walks you through some kitchen staples and essential tools to help you get started on your breakfasty adventures. From there, she breaks the book out into:
- Scrambles – Check out the Mushroom-Leek Tofu Scramble from her book over on Fran Costigan’s site!
- Porridges & Puddings
- I Heart Carbs (muffins, toast, and pancakes)
This book has something for everyone, and the Fruit & Nut Quinoa Breakfast Bowl might just be my new favorite way to eat leftover quinoa!
Fruit and Nut Quinoa Breakfast Bowl
- 2 cups cooked quinoa
- 1 cup unsweetened almond milk
- 2 tablespoons chopped nuts, - such as almonds, pecans, or walnuts
- 2 tablespoons seeds - such as pumpkin, sun flower, or hemp
- 2 tablespoons dried fruit - such as raisins, dried cranberries, or dried blueberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons real maple syrup
- 1/2 cup fresh fruit - such as blueberries or strawberries
- In a medium saucepan over medium-low heat, add the quinoa, almond milk, nuts, seeds, dried fruit, cinnamon, and ginger. Cook until the grains soften and the fruit plumps up,
- Top with a drizzle of maple syrup and the fresh fruit. Serve hot.