Ingredients
Scale
- 1 cup uncooked quinoa (white, red, or tri-color): Thoroughly rinsed. This is the star of our dish, providing a fluffy, slightly nutty base and a complete protein profile.
- 1 ½ cups unsweetened almond milk (or milk of your choice): Adds creaminess and a subtle nutty flavor. Dairy milk, soy milk, oat milk, or coconut milk work wonderfully too.
- ½ cup water: Helps achieve the perfect cooking consistency for the quinoa without making it overly rich.
- ½ teaspoon ground cinnamon: The quintessential warm spice that gives this breakfast its comforting aroma and flavor.
- ¼ teaspoon ground nutmeg (optional): Adds a layer of warm, nutty complexity that complements the cinnamon beautifully.
- Pinch of salt: Enhances all the other flavors and balances the sweetness.
- ¼ cup raisins (or sultanas): Provide bursts of natural sweetness and a pleasant chewy texture.
- 2 tablespoons maple syrup (or honey, agave, or to taste): For a touch of refined sugar-free sweetness. Adjust according to your preference.
- 1 teaspoon vanilla extract: Adds a lovely aromatic depth and enhances the overall sweetness and warmth of the dish.
- Optional Toppings: Fresh berries, sliced banana, chopped nuts (walnuts, pecans, almonds), seeds (chia, flax, pumpkin), a dollop of yogurt, or an extra drizzle of maple syrup.
Instructions
- Rinse the Quinoa: Place the uncooked quinoa in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 30-60 seconds, rubbing the grains gently with your fingers. This step is crucial to remove any bitter-tasting saponins, which naturally coat the quinoa seeds. Drain well.
- Combine Ingredients: In a medium-sized saucepan, combine the rinsed quinoa, almond milk (or your chosen milk), water, ground cinnamon, optional ground nutmeg, and salt. Stir gently to ensure the spices are well distributed.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Keep an eye on it, as milk-based mixtures can sometimes boil over.
- Simmer and Cook: Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15-20 minutes. Avoid lifting the lid during this time to allow the steam to cook the quinoa properly. The quinoa is done when all the liquid has been absorbed and the grains appear translucent with their characteristic “germ ring” visible.
- Rest: Once the liquid is absorbed, remove the saucepan from the heat and let it stand, still covered, for an additional 5 minutes. This allows the quinoa to steam further and become perfectly fluffy.
- Fluff and Add Flavor: Remove the lid and gently fluff the cooked quinoa with a fork. Stir in the raisins, maple syrup (or your preferred sweetener), and vanilla extract. Mix until everything is well combined and the raisins are evenly distributed. The heat from the quinoa will help plump up the raisins slightly.
- Serve: Serve the Cinnamon Raisin Breakfast Quinoa warm. Garnish with your favorite toppings, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fiber: 7g
- Protein: 10g