Warm Quinoa Recipe
Today we are making a Warm Quinoa recipe! QUINOA (not oatmeal for breakfast again, yay!) nuts and berries breakfast bowls. A simple recipe that was always there, although I never had the thought to actually try it out for breakfast. I grew up on Quaker’s ultra-sugary pre-made oatmeal packs, the kind with the dry oats where you would just add water. Talk about an awakening when I tried actual dried oats without the added flavours.
It completely changed my perspective on oats are the best breakfast food to here we go again, dumping a bowl of oats into this water for my health and I’m not happy about this load of sock-tasting oats. Over time, I found a balance between making oats in a healthy way (no added refined sugar) and keeping them tasting somewhat delicious (I do admit that the Quaker maple flavoured packets were SO good though).
Because I got hooked on oats at a young age (I was about 13!), I never really experimented with other grains in the same way. It was really only during quarantine that I began using cream of wheat, buckwheat, freekeh, couscous and quinoa consistently. Today’s recipe came about because of my need to try a new breakfast item that wasn’t oats, while still finding healthy foods for breakfast that weren’t loaded with sugar.
This is where I cooked the quinoa with milk, toasted nuts on the side, and topped it with berries. I also added in maple syrup, cinnamon and vanilla, for a well-rounded bowl. I LOVED it. The texture of quinoa is very different from that of oatmeal, and I couldn’t be happier with this new go-to breakfast recipe!
Why You’ll Love This Warm Quinoa Recipe
Eat it Hot or Cold: I love a good vegan quinoa salad (like quinoa cooked in vegetable broth with bell peppers, brussels sprouts, cherry tomatoes, fresh herbs, red onions, butternut squash or sweet potatoes, black beans and roasted vegetables tossed in olive oil, red pepper flakes and fresh lemon juice, apple cider vinegar or sherry vinegar – so good! Maybe an idea for your next meal?) because those can also be eaten hot or cold. When I made this quinoa recipe and it also tasted fantastic warming up or straight out of the fridge, I was hooked. Eating it cold is like a cold overnight oats (but with quinoa) which is perfect for breakfast in a hurry. Heating it up is also great when you have some time and want something other than a cozy bowl of oats to curl up to.
High Fiber Breakfast: Quinoa is great for getting in fiber, because fiber helps to lower cholesterol, regular blood sugar levels and keeps you full for longer to give you energy throughout the day – rather than the crash that eventually comes with a high-sugar breakfast. A one cup serving of cooked quinoa gives 18% of the recommended daily value for fiber!
Quinoa and nuts also contain protein! You can also use a high-protein vegan milk, such as this cashew-almond milk with 9 grams of plant-based protein per cup, or soy milk. In that case, the recipe would not be soy-free. Did you also know that quinoa is a complete protein? Meaning that unlike other proteins, it contains all nine essential amino acids that our bodies don’t make on their own!
Substitutions
Milk: I used oat milk because of the sweet yet neutral flavour. You can substitute cashew milk, pea milk, almond milk, coconut milk, soy milk or whichever non-dairy milk you prefer.
I do not recommend to replace the two cups of milk with two cups of water. The quinoa is like a cereal where it sits under the milk (as shown in the photos) whereas water would not have the same effect.
Maple Syrup: I use 100% pure maple syrup, but you can use any other type of sweetener you prefer. The flavor in maple syrup is different to that of other sweeteners though. Note that this is only for the cooked quinoa, not for the nuts.
For toasting the nuts, I would only substitute that maple syrup with agave.
Berries: I topped my bowls with frozen blueberries and strawberries. I love the taste of either of these in my breakfast. Switch it up by trying this out with cherries, blackberries or raspberries.
Nuts: I used a mix of roasted almonds and pecans for a nutty flavor. You can try using walnuts, cashews, hazelnuts or other raw nuts. For those with a nut allergy, try a mix of sunflower seeds, pumpkin seeds, hemp seeds, chia seeds and/or flax seeds.
Quinoa: You can try this recipe out with another whole grain, such as oats, buckwheat or maybe even brown rice!
Coconut Oil: Use only refined coconut oil. This type doesn’t smell like coconuts! Do not use virgin or extra-virgin coconut oil. Substitutes can be another neutral oil, such as avocado oil.
Warm Quinoa Recipe Notes
- Make sure to rinse the quinoa with cold water before using! Rinsed quinoa is better because it helps to get rid of the bitter flavor caused by the compound saponin, which coats the quinoa seeds.
- I roasted the nuts in a medium saucepan over medium to low heat, in a single layer for 2-3 minutes. They burn really quickly, so keep an eye on them and keep stirring them around. It may even take just a minute or two depending on your stove.
- Add some lemon zest into the pot while the quinoa cooks for some extra flavor! To make it blueberry-lemon flavored, combine quinoa mixture with only blueberries (rather a mix of different berries). Then add lemon zest into it.
- This vegan recipe is a great way to meal prep breakfast! Use an airtight container for each individual serving and place it in the refrigerator to eat the next day, for up to three days. No need to keep it chilled with an ice pack in your lunch box either! It will taste great hot, cold or at room temperature.
More Healthy Recipes You’ll Love
Creamy Oatmeal Recipe (Chocolate Coconut)
If you make this Warm Quinoa Recipe, leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Warm Quinoa Recipe
Equipment
- Large Stovetop Pot for cooking the quinoa
- Skillet or Frying Pan for pan frying the nuts
Ingredients
For the Quinoa
- ⅔ cup uncooked quinoa
- 2 cups oat milk
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- 2 tbsp 100% pure maple syrup
- 1½ cups mixed berries fresh or frozen
For the Nuts
- ¼ cup mixed raw almonds and pecans
- 1 tsp 100% pure maple syrup
- ½ tsp refined coconut oil only refined, not virgin or extra virgin
Instructions
- Wash the dry quinoa a few times before using. Use a fine mesh strainer and rinse it with cold water to get rid of the bitter flavor.
- In a stovetop pan over medium heat, add the uncooked quinoa with the milk.
- Once the milk begins to boil, stir the mixture every few minutes.
- Add in the cinnamon, vanilla and maple syrup. Continue to stir.
- Check the back of your quinoa package on how long to cook the grain. It can take 20-30 minutes for a large amount.
- Once the quinoa is cooked, remove from the heat and set aside.
- In another small stovetop pan over medium heat, add in the coconut oil for the nuts.
- Once it begins to bubble, add in the nuts. Stir them quickly to ensure they don't burn.
- Add in the maple syrup and continue to stir. The nuts will begin to brown – you can remove them from the heat once you notice they are turning darker in color. It usually takes a minute or less depending how hot your stove gets. They burn and stick to the bottom of the pan quickly so keep a close eye on them.
- Once they are toasted, turn off the heat and stir them into the cooked quinoa mixture.
- Spoon the quinoa into a serving bowl. Top with berries and enjoy it warm! If you would like to eat it cold (like overnight oats are), you can also refrigerate it. I love adding cacao nibs/chocolate chips, bananas, peanut butter and other add-ins.
- To store, keep in a closed container in the refrigerator, and reheat when needed. Do not add the berries until you are ready to eat it though, or they will become mushy if sitting overnight and reheating.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
