| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 7g | 0.5g | 49g |
| sugars | fibre | protein | salt |
| 22g | 7g | 6g | 0.10g |
There’s an unbeatable comfort in the Ceylon Cinnamon and Apple Breakfast Quinoa that truly encapsulates the essence of the warm, hearty mountain fare I’ve come to appreciate from my Rocky Mountain roots. With every bite, I’m transported back to the crisp, early-morning air and the outdoorsy aroma of sizzling cinnamon and apple on the burner, filling up our camping tent.
Culinary Inspirations and Combinations
The Ceylon Cinnamon and Apple Breakfast Quinoa has its strong ties with the traditional apple cinnamon oatmeal and quinoa porridge recipes. The subtle sweet twist with the inclusion of honey, vanilla extract, and nutmeg offers an added layer of complexity to the dish. Plus, it pairs beautifully with a side of freshly squeezed orange juice or even a lean, high-protein elk sausage for a balanced meal. If you are a fan of game meats, like Gordon is, feel free to experiment combining the two.
The Health Benefits
Aside from the fact that it’s delicious, this recipe also packs a ton of health benefits. The quinoa base is a complete protein, loaded with all nine essential amino acids. Apple, on the other hand, brings in a nice boost of dietary fiber and vitamin C, further enhancing the nutritional profile of the dish. With a topping of pecans and dried cranberries, you’re incorporating a good dose of heart-healthy fats and antioxidant-rich elements—perfect for an energy-packed start to your day. You can read more about the superfood properties of quinoa here.
All in all, this Ceylon Cinnamon and Apple Breakfast Quinoa is more than a simple recipe—it’s a window to my time out in the wilderness, shared here, so you too can make it a part of your morning ritual. Whether you’re gearing up for a day of rugged exploration, or simply want to start off a quiet weekend in the right way, this quinoa dish is my go-to treat.
What You’ll Need
- 2 cups of almond milk
- 1 cup of raw quinoa
- 3 medium-sized apples, diced
- 1/4 cup of honey
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of Ceylon cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of chopped pecans
- 1/2 cup of dried cranberries
Method
Step One
To begin with, in a medium saucepan, combine 2 cups of almond milk, 1 cup of raw quinoa, and a 1/4 teaspoon of salt. Bring this mixture to a boil over medium heat.
Step Two
Once boiling, reduce the heat to low, cover the saucepan and let it simmer for about 15 minutes or until almost all of the almond milk has been absorbed by the quinoa.
Step Three
Add the diced apples into the saucepan and stir them in properly. Let it continue to simmer until the apples are slightly softened and the quinoa is creamy. This should take around 10 minutes.
Step Four
Proceed by stirring in the 1/4 cup of honey, 1 teaspoon of pure vanilla extract, 1 teaspoon of Ceylon cinnamon, and 1/4 teaspoon of nutmeg. Mix until all the ingredients are well integrated.
Step Five
Finally, remove the saucepan from the heat and stir in 1/2 cup of chopped pecans and 1/2 cup of dried cranberries. Your Ceylon cinnamon and apple breakfast quinoa is now ready to serve. You can choose to serve it warm or cold based on personal preference.
