Cinnamon-Scented Breakfast Quinoa
PeruvianHardVeganGluten-Free

Cinnamon-Scented Breakfast Quinoa

A delicious peruvian dish. Completely plant-based. Gluten-free friendly.

Total Time

95 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 1 cup quinoa (all red or a mix of red
  • white
  • or black)
  • 1 1/2 cups water
  • 2 cinnamon sticks
  • 1/4 teaspoon salt
  • Broken or chopped walnuts
  • pure maple syrup or honey
  • milk
  • and flaky sea salt such as Maldon

Instructions

  1. 1

    Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.

  2. 2

    Drain washed quinoa well in a large fine-mesh sieve.

  3. 3

    Combine all ingredients in a heavy medium saucepan and bring to a boil, covered.

  4. 4

    Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.

  5. 5

    Remove pan from heat and let stand, covered, 5 minutes.

  6. 6

    Fluff with a fork and keep covered to keep warm.

  7. 7

    Remove cinnamon sticks.

  8. 8

    Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.

Cooking Timer

01:35:00
Custom Timer (minutes)

Recipe Info

Prep Time:28 min
Cook Time:67 min
Total Time:95 min
Difficulty:Hard
Servings:6