Recipe
Apple Cinnamon Quinoa Breakfast Bowls
A quick breakfast bowl with fluffy quinoa, crisp apple, cinnamon, walnuts and Greek yoghurt.
Ingredients
Method
10 mins prep10 mins total
Put the cooked quinoa in a mixing bowl and break it up with a fork so the grains are loose rather than clumped together.
Fold in the diced apple, ground cinnamon and honey until the apple is evenly coated and the quinoa smells lightly spiced.
If the mixture feels too firm, stir in a splash or two of milk to soften it without making the bowls runny.
Spoon the quinoa mixture into two bowls, then top each one with Greek yoghurt and chopped walnuts.
Finish with a tiny extra drizzle of honey if you like, and serve straight away while the apple is still crisp.
Notes
Use cold leftover quinoa or cook a small batch the night before and chill it. Swap honey for maple syrup if you want the bowls to be vegetarian-friendly without honey, and add a splash of milk if the quinoa has firmed up in the fridge.
About this recipe
These apple cinnamon quinoa breakfast bowls are a useful way to turn cooked quinoa into a filling, gently sweet breakfast. Crisp apple, ground cinnamon and a little honey make the bowl feel cosy without turning it heavy.
Finish each serving with thick Greek yoghurt and chopped walnuts for creaminess and crunch. It is best assembled just before eating, but the quinoa can be cooked ahead and chilled to make the morning prep properly quick.
