Almond Milk Quinoa Breakfast with Fresh Fruit, Cinnamon, Pecans and Maple Syrup

QuinoaBreakfast_WM-3-by Meeta K. Wolff

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 4


  • 200g quinoa, rinsed well
  • 400 ml almond milk + more for pouring over cooked quinoa
  • 1/2 vanilla bean, seeds scraped
  • 1 cinnamon stick + 1/2 teaspoon ground cinnamon for sprinkling
  • 120g pecans, toasted and roughly chopped
  • Fresh fruit, I used a berry mix, banana and mango chunks
  • 2 tablespoons maple syrup, optional


  1. Combine quinoa, almond milk, cinnamon stick and vanilla seeds and the pod in a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for 15 minutes until most of the the milk has been absorbed and the quinoa can be fluffed with a fork. Remove and discard cinnamon stick and vanilla bean pod.
  2. Divide quinoa into bowls then sprinkle with ground cinnamon, cover with fresh fruit, pecans, and a few extra splashes of almond milk. Drizzle maple syrup and serve warm.

Note: Try this with your favorite kind of milk: soy, coconut, low-fat etc. I also love adding different spices like cardamom or nutmeg or fruit for a variation on flavors

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