Gluten-free quinoa breakfast bowl

Gluten-free quinoa breakfast bowl with quinoa, oat milk, apple, almonds and Ceylon cinnamon – a warm breakfast with a nutty note and natural sweetness.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 9 g
• Fat: 8 g
• Carbs: 58 g

Ingredients

• 120 g quinoa
• 300 ml oat milk
• 1 apple
• 20 g almonds
• 1 tbsp maple syrup
• 1 tsp Ceylon cinnamon

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Rinse the quinoa thoroughly in a fine sieve under warm water. This reduces the natural saponins, which can taste slightly bitter.
2. Put the quinoa in a small saucepan with the oat milk and Ceylon cinnamon and bring to the boil. Then let it simmer gently over a low heat until the grains are soft and the mixture looks creamy.
3. Meanwhile, wash the apple, remove the core and cut it into small pieces or thin wedges. Roughly chop the almonds.
4. Stir the maple syrup into the warm quinoa, or drizzle it over later. If the bowl gets too thick, add a little more oat milk.
5. Taste briefly and check the texture. The quinoa should be soft but still slightly grainy.
6. Spoon into bowls and top with the apple and almonds. Serve warm.

Good to know

A breakfast like this feels unhurried and well rounded. Warm, soft, with a bit of bite – just right for a relaxed start to the day.

Swaps

Oat milk → almond milk (a little more vitamin E, depending on the product) | almonds → walnuts (more omega-3 fatty acids) | maple syrup → date paste (more fibre) | apple → pear (mild)

Allergens

Contains tree nuts from the almonds. Oat milk contains gluten unless it's certified gluten-free, so with coeliac disease choose certified gluten-free products. Generally suitable for children and during pregnancy, as long as the ingredients agree with you.

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