Cinnamon-Quinoa Breakfast Bowl

Dotdash Meredith

This hearty quinoa breakfast bowl is topped with sliced almonds, bananas and almond butter, but you can easily mix and match toppings. For a drizzled look, warm the almond butter slightly in the microwave before topping each bowl.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

1½ cups unsweetened almond milk
1 cup quinoa
2 tablespoons light brown sugar
½ teaspoon ground cinnamon, plus more for sprinkling
¼ teaspoon salt
2 medium bananas, sliced
¼ cup almond butter
¼ cup sliced almonds toasted

Directions

Combine almond milk, quinoa, brown sugar, cinnamon and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the quinoa is tender, 10 to 15 minutes.
Divide the quinoa among 4 bowls; top each evenly with banana slices, almond butter and sliced almonds. Sprinkle each with a little cinnamon, if desired.

Nutritional Information

Per Serving: 382 Calories, Total Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 53 g, Fiber: 7 g, Total Sugars: 16 g, Protein: 12 g, Sodium: 256 mg, Potassium: 689 mg, Phosphorus: 327 mg, Iron: 3 mg, Folate: 102 mcg, Calcium: 297 mg, Vitamin A: 185 IU

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