Cherry Vanilla Quinoa Breakfast Bowl (Printable Version)
Creamy vanilla quinoa with sweet cherries and crunchy toppings makes this bowl perfect for energizing mornings.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups milk (dairy or plant-based)
03 - 2 tbsp maple syrup or honey
04 - 1 tsp pure vanilla extract
05 - Pinch of salt
→ Cherry Topping
06 - 1 cup fresh or thawed frozen cherries, pitted and halved
07 - 1 tbsp maple syrup or honey
08 - 1/2 tsp lemon juice
→ Garnishes
09 - 1/4 cup toasted sliced almonds
10 - 2 tbsp unsweetened shredded coconut
11 - 1 tbsp chia seeds
12 - Extra cherries (optional)
# How To Make:
01 - Combine rinsed quinoa, milk, maple syrup (or honey), vanilla extract, and salt in a medium saucepan. Bring to a gentle boil over medium heat.
02 - Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and most liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - While quinoa simmers, combine cherries, maple syrup (or honey), and lemon juice in a small skillet. Warm over medium heat for 3-4 minutes until cherries soften and release juices.
04 - Divide cooked quinoa between two bowls. Spoon warm cherry mixture evenly over the top.
05 - Sprinkle with toasted almonds, coconut, and chia seeds. Add extra fresh cherries if desired. Serve warm.
# Expert Advice:
01 -
- The creamy vanilla quinoa base tastes like dessert but keeps you full for hours
- Those warm cherries create their own sweet syrup that puddles perfectly in every spoonful
02 -
- Letting the quinoa stand covered off the heat is what makes it perfectly fluffy instead of mushy
- Do not rush the cherry step, those few minutes of simmering create the syrup that ties the whole bowl together
03 -
- Toasting the almonds and coconut in a dry skillet for 2 minutes makes all the difference in flavor
- If your quinoa feels too thick, stir in warm milk one tablespoon at a time until it reaches your preferred consistency