Breakfast

Maple Quinoa Breakfast Bowls

Maple Quinoa Breakfast Bowls

Maple Quinoa Breakfast Bowls

Good morning, lovelies! How are you today?! I’m seriously excited to share these maple quinoa breakfast bowls with you. Not only are they super healthy & mega delicious, but so stinking simple, too! There’s only 4 basic ingredients (not including all the toppings your heart desires, and let’s be honest, toppings are everything!)

I’m obsessed. You’ll love it!!

Maple Quinoa Breakfast Bowls

Also important news: in t-minus one day, I’m leaving for Everything Food Conference in SLC! I am terrified and excited and anxious and stressed and happy all at once! Looking forward to learning, being inspired, and meeting so many talented foodies!

Are any of y’all going to be at the conference?!

Maple Quinoa Breakfast Bowls

Okay, back to breakfast. I have been on a serious toast-for-breakfast kick lately. Justin’s chocolate hazelnut butter or maple almond butter + berries has been my JAM.

My other current breakfast love?? QUINOA! Warm and comforting like oatmeal, but better-textured and less mushy-gluey, ya know? This maple quinoa breakfast bowl is sweet, cozy, and absolutely perfect for a slow morning (hey, I need more of those. Don’t we all?)

Maple Quinoa Breakfast Bowls

Be sure to go CRAZY with the toppings, my friends, they’re the most important part! I love walnuts, berries, toasted coconut, and extra maple syrup! Almond butter would be so so good, too!!

Maple Quinoa Breakfast Bowls

Maple Quinoa Breakfast Bowls
Author: 
Serves: 2
 
Ingredients
  • 1 c uncooked quinoa
  • 2 c unsweetened vanilla almond milk, + more for topping
  • 2 T pure maple syrup, + more for topping
  • pinch salt
  • additional toppings, such as berries, toasted coconut, walnuts
Instructions
  1. In a saucepan on high heat, combine quinoa, almond milk, maple syrup, and salt. Stir to combine ingredients and then bring to a boil.
  2. Cover the pan and turn heat down to low. Let sit for 10-15 minutes, and then take off the heat and let sit for another 5 minutes or so, until the quinoa is moist and there is little (if any) excess liquid remaining.
  3. Scoop quinoa into bowls and top with more maple syrup, almond milk, and desired toppings. Enjoy!

 

You Might Also Like

6 Comments

  • Reply
    Alexa [fooduzzi.com]
    May 17, 2016 at 8:12 pm

    AHHH I WAS ALMOST GOING TO BE AT EFC! I’m so bummed! Have SO much fun!
    PS. These bowls sound right up my alley – perfect for when I want to switch up my oat game 😉

    • Reply
      Lucia
      May 18, 2016 at 6:40 am

      Ahhhh that would have been so much fun!!! We’ll have to find a way to meet at another conference or something 🙂 Thank you, Alexa!

  • Reply
    Liz
    May 17, 2016 at 3:56 pm

    Have SO much fun at the conference!! Take lots of pics— I’m literally going to live vicariously through you 🙂

    • Reply
      Lucia
      May 17, 2016 at 6:37 pm

      Thanks, Liz! Oh, I will take SO many photos and definitely report back! 🙂

  • Reply
    Erica
    May 17, 2016 at 11:10 am

    I haven’t gotten into the whole quinoa thing but it’s not because I don’t like it, I just haven’t put it in the regular rotation yet! This recipe get me to start buying it more often though, it sounds like a perfect breakfast for the summer days ahead.

    Have fun at the conference dear!!! I’m sure it will be AMAZING!

    • Reply
      Lucia
      May 17, 2016 at 6:39 pm

      I didn’t try quinoa for a long time, so I totally get where you’re coming from! Now I love putting it into anything and everything. Thank you so much! I’m excited 🙂

    Leave a Reply

    Rate this recipe: