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Quinoa breakfast bowl with fall spices and toppings.
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Fall Breakfast Quinoa Bowl

This Fall Breakfast Quinoa Bowl recipe is creamy, sweet, and the best cozy start to your day! Made with wholesome quinoa, chia seeds, cinnamon, maple syrup, and your choice of milk, this healthy breakfast idea is topped off with pumpkin seeds and almonds. Every bite is full of fall spice flavors!
Course Breakfast
Cuisine American
Diet Gluten Free
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 Servings
Calories 576kcal
Author Christine McMichael

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 2 teaspoons chia seeds
  • 2/3 cups coconut milk or any type of milk
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons maple syrup
  • 1 Tablespoons pumpkin seeds
  • 2 Tablespoons slivered almonds
  • 1/2 medium sliced pear
  • 1 medium sliced apple

Instructions

  • Rinse the quinoa in a fine mesh sieve.
  • Combine the quinoa, water, salt, and chia seeds in a small saucepan.
  • Bring the water to a boil, then reduce to a simmer and cover.
  • Cook for about 10 -12 minutes.
  • Add in the coconut milk, cinnamon, and maple syrup, then stir for 2-3 min.
  • Remove from heat.
  • Serve in bowls and top with pumpkin seeds, sliced almonds, sliced pear, and apple slices.
  • Enjoy!

Nutrition

Calories: 576kcal | Carbohydrates: 86g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 368mg | Potassium: 731mg | Fiber: 11g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 5mg