Vanilla Bean Breakfast Quinoa
Recipe GLPR1c4760cda95ed0
A creamy, aromatic breakfast porridge made with protein-rich quinoa simmered in unsweetened almond milk with warming cinnamon and real vanilla bean. This nourishing bowl is ready in under an hour and topped with fresh berries, almonds, and a splash of almond milk for a satisfying morning meal.
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Ingredients
1.5 cups quinoa, uncooked
3 cups unsweetened vanilla almond milk
1/2 to 1 cup unsweetened vanilla almond milk, for finishing
1 vanilla bean
1 cinnamon stick
2 tablespoons maple syrup
Pinch of salt
Fresh berries, for topping
Slivered almonds, for topping
Directions
Rinse the quinoa thoroughly under cold water, then soak it in fresh water for about 10 minutes. Drain completely.
Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Transfer the seeds and the bean pod to a large saucepan along with the drained quinoa, 3 cups of almond milk, maple syrup, cinnamon stick, and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for about 15 minutes until the quinoa is tender and most of the liquid has been absorbed.
Remove from heat and stir in 1/2 to 1 cup of additional almond milk to reach your desired consistency—the porridge should be creamy but not overly thick.
Remove and discard the cinnamon stick and vanilla bean pod. Divide the quinoa porridge evenly among 6 bowls and serve warm, topped with fresh berries, slivered almonds, and a splash of additional almond milk if desired.
