Winter Quinoa Breakfast Bowl

5 from 3 votes

Cozy up to this vegan Winter Quinoa Breakfast Bowl for a breakfast that fills you up and tastes amazing, especially during the cooler months with a delicious texture!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch, Snack

Keyword: breakfast, chia seeds, cinnamon, citrus, classic, creamy, dairy-free, easy, food, gluten-free, healthy, healthy bowl, homemade, maple, peanut butter, plant-based, quinoa, recipe, soft, superfoods, sweet, vegan

Servings: serving

Calories: 412kcal

Author: Shanika

Ingredients

QUINOA BOWL:

½ cup multi-color quinoa, uncooked (You can also use white or red as well)
3 cups Almond milk, unsweetened (You can use your fave plant-based milk!)
1 orange, freshly-squeezed
¼ cup pure maple syrup
1 teaspoon orange zest
1 teaspoon chia seeds
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt

OPTIONAL TOPPINGS:

Coconut flakes, organic
Granola, homemade or store-bought
Sliced almonds
Sliced oranges (Roasted or fresh works!)
Pomegranate arils
Chopped or shaved chocolate

US Customary - Metric

Instructions

TO MAKE THE QUINOA BOWL:

Add the quinoa, Almond milk, orange zest, cinnamon, nutmeg, allspice, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 10-15 minutes or until the liquid is mostly gone, stirring occasionally.
Once done, quinoa should thicken and become swollen + fluffy and creamy with about half the the liquid still remaining. Stir in the freshly-squeezed orange juice, maple syrup, orange juice, chia seeds, and let it simmer for an additional 1-2 minutes before removing it from heat.
To serve, portion quinoa into serving bowl(s) and top with coconut flakes, granola, sliced almonds, sliced oranges, pomegranate arils, and/or chopped chocolate, if desired.
Bon Appetit!

Notes

STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
OVERNIGHT OPTION: Simply add all quinoa bowl ingredients (minus the toppings) to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, heat everything together in a pot, serve in a bowl, and top with topping ingredients.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
SERVING: This recipe makes 1 serving. To make this for a bigger family, simply double or triple all ingredients.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk instead of full-fat coconut cream/milk. Any one of the following works: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Winter Quinoa Breakfast Bowl. Everything from my fave baking sheet, dutch ovens, wooden spoons, high-powered blender, and more. SEE THEM HERE!

Nutrition