Quick Quinoa Breakfast with Warm Cinnamon Apples
Ali Segersten
When I was younger my parents made a well-rounded breakfast nearly every morning. Back then this consisted of scrambled eggs, toast, and fruit, or pancakes, sausages, and fresh fruit. French toast with maple syrup was a regular favorite too. Maybe even waffles made in a Mickey Mouse waffle iron. Remember those? Of course some mornings we were all running late and had cold breakfast cereal with milk but I don't remember those mornings so much.
These days times have changed, but the well-rounded breakfast still rings true. What can you feed your family that is wholesome, and if you are avoiding gluten, then gluten-free too? And what about those of you who also avoid dairy, soy, and eggs? The list of options seems to now have grown smaller, or so it may seem.
Yesterday morning I was not at all in the mood for making breakfast. We had plenty of time as the kids are on winter break this week, so no need to rush off to school, though I just wasn't up for it! I had a pot of cooked quinoa still on the stove from the previous day. (Note: do not do this if you live in a warm climate because your quinoa will spoil quickly!) I decided to add a few tablespoons of water to the pot and put it over medium-low heat, covered, to warm up. Plain quinoa can be rather boring so I decided to spice it up by sauteing a few sliced apples with cinnamon and honey to top our bowlfuls of steaming hot quinoa. I added a few tablespoons of ground raw almonds which add a bit of "staying power" for me. The result was a delicious and nutritious gluten-free breakfast! Over time we modified this to use maple syrup instead of honey, and sliced almonds instead of ground. If you prefer, you can grind whole raw almonds (or sprouted almonds) in a coffee grinder and use them to top these bowls instead of sliced almonds.
Quinoa with Warm Cinnamon Apples
We love making this nourishing vegan breakfast on chilly autumn mornings. Try making a double batch of the apples (use a larger pan) and save some in the fridge for the next few breakfasts. You can also add fresh or frozen cranberries to the apples or dried fruit such as raisins or currants. Try using other fruit in place of the apples such as fresh or frozen peaches or plums. Make a double batch of quinoa as well, so you can have leftovers for the next few days.
Cook your quinoa in an Instant Pot on busy mornings! Just press a button and walk away! For directions on cooking quinoa in your Instant Pot, refer to my directions for Basic Quinoa.
Cooked Quinoa
Cinnamon Apple Topping
Garnish
- Rinse and drain the quinoa in a fine mesh strainer to remove the bitter saponin coating. Place rinsed quinoa in a small pot and add water and salt. Cover and bring to a boil, then turn heat to low and simmer for about 15 minutes.
- Remove pot from heat and let stand for about 10 minutes before serving.
- Heat a 10- or 12-inch skillet over medium heat. Add the coconut oil. Once the oil is melted add your apples and sauté for a few minutes, stirring frequently. Then add the maple syrup, water, spices, and salt; stir together. Simmer, uncovered, stirring occasionally, for about 10 minutes or until apples are tender.
- Top each bowl of quinoa with apples and about 2 tablespoons of sliced almonds (or another chopped or ground nut such as walnuts, hazelnuts, or pecans).
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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