Keen for Cinnamon Breakfast Quinoa

I found a bag of quinoa (keen-wah) in the pantry and decided I would try and experiment with a sweet breakfast quinoa, again. I have tried my hand at breakfast quinoa in the past but none of my experiments or attempts at pinterest pins have been keepers or blog worthy until now. Here's the difference... instead of just sweetening leftover quinoa, this breakfast quinoa is cooked in Almond Breeze Almondmilk and cinnamon and that gives it a depth of flavor and nutty sweetness that makes it delicious. If a cinnamon bun is calling your name in the AM, just say no and try this Cinnamon Breakfast Quinoa, a nutritional powerhouse, protein-packed source of magnesium, iron, fiber, calcium. A great way to start your day.

Shelly's Cinnamon Breakfast Quinoa

1/2 cup Quinoa, rinsed well
1/2 cup Almond Breeze Almondmilk Original (plus a little more for serving)
1/2 cup Water
1 teaspoon Cinnamon
2 Tablespoons Sweetener of your choice (agave, SF maple syrup, honey, SF coffee syrups)

Combine quinoa, Almond Breeze Almondmilk, cinnamon and sweetener (I used SF Vanilla Syrup) in a medium pot and bring just to a boil. Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes until most of the milk has been absorbed. Fluff quinoa with a fork. Spoon into bowls (serves 3-4) and then have fun playing around with different toppings and mix-ins.

Some of my favorites:

"The PB&J" a splash of Almond Breeze Almondmilk, a teaspoon of peanut butter and a teaspoon of no sugar added jam.

"The Chunky Monkey" sliced banana, a few Blue Diamond Sea Salt Dark Chocolate Almonds, and a splash of Almond Breeze Almondmilk.

"The Chai Spice" a Tablespoon or 2 of chai protein powder mixed in and a splash of Almond Breeze Almondmilk.

"The Choco-Coconut" a Tablespoon or 2 of chocolate protein powder mixed in, a splash of Almond Breeze Almondmilk and a sprinkle of toasted coconut

This heats up great, so it's perfect to make on Sunday for a few days of quick weekday breakfasts. In an especially big rush? You don't even have to heat it up. It's delicious cold, a little stiff, just loosen it up again with almond milk. P.S. My favorite version cold is "The Chai Spice."

Can't wait to hear about any fun flavor combos you come up with!

This post is sponsored by Almond Breeze. For the purposes of this post and recipe development, Almond Breeze provided me with products used. Thanks for the yummy Almondmilk. Want to learn more about Blue Diamond Almond Breeze LIKE their Facebook page, Twitter, and Instagram and tell them The World According to Eggface told you to stop by.


Unknown said...

Hi there! Great idea. Have you tried using PB 2 instead of the peanut butter? Thank you. Joyce

Michelle "Shelly" said...

Yes powdered peanut butter would be great mixed in less fat too... I prefer Chike PB brand wise but yes... delish. I had some fresh ground to use and it pictures better ;)

Jaded Mage said...

Im hooked on Almond Milk ever since I got that free coupon from you with the St pattys day bundle I won! I use it in EVERYthing! Dont get me wrong I do love milk on occasion but Almond Milk is a fraction of the cals and tastes AWESOME!

I cant wait to try this recipe this weekend...I need some new food ideas!

laJulie said...

I am allergic to almonds, do you suppose I could cook it in cow's milk? Thank you for the recipes!