Quinoa is one of my favorite ingredients to cook with. I love making a double or triple batch to have on hand in the refrigerator for a quick breakfast, lunch or dinner (as evidence here).
And while I’ve never been a cereal person, when it comes to quinoa, I’ll happily eat it cereal-style with a drizzle of my vanilla spiced almond milk.
This protein-packed breakfast is comforting, nourishing, and will keep you feeling fueled, alert and energized all morning long.
I kept this variation pretty basic, with just a few simple ingredients, but I love mixing and matching different nut/seed/fruit/topping combos to layer my bowl with delicious flavors and textures. You can serve this bowl pilaf style, which keeps the quinoa fluffy, by using less almond milk or you can use more almond milk to create a more porridge-like consistency.
For quinoa texture with more bite, cook quinoa with a bit less water and once the water is absorbed, allow it to sit on the burner for 10 more minutes before fluffing or stirring.
Candied Walnut Quinoa w/ Vanilla Spiced Almond Milk
- 1 cup cooked quinoa
- 1 tbsp coconut flakes
- 1 tbsp candied walnuts (recipe below)
- Vanilla spiced almond milk (recipe below)
- Place quinoa in bowl, pour as much vanilla spiced almond milk over quinoa as you like, then top with coconut flakes, candied walnuts and any other desired toppings.
Vanilla Spiced Almond Milk:
- ½ cup almond milk
- ¼ tsp cinnamon
- ½ tsp coconut sugar
- ¼ tsp vanilla extract or 1 vanilla bean, split and scraped
- Sprinkle of nutmeg
- Sea salt, to taste
- Combine all ingredients for Vanilla Spiced Almond Milk in small saucepan.
- Bring to low simmer and simmer until flavors are combined and milk is warm.
- 6 oz walnuts
- 2 tbsp maple syrup
- Heat a medium skillet to medium-high heat, add walnuts and maple syrup.
- Stirring constantly, heat until syrup caramelizes and walnuts are coated (approximately 2 minutes).
- Immediately transfer to parchment paper in a single layer and allow to cool for 5 minutes.