As we enter the colder months of fall and winter, I am less drawn to eating smoothies and acai bowls for breakfast. In fact, I am a believer that our bodies’ best utilize these types of things when the weather is warm. This is one of the reasons why eating with the seasons is so important.
Hardy, warming foods are a great way to support our bodies when the temperatures drop, but if I’m being honest, there is only so much oatmeal that I want to eat. I’ve never been a huge fan of oatmeal, and regardless of how I try to change the way I flavor it, I still get bored with it. That’s where quinoa for breakfast comes in!
Using lots of warming spices, seasonal apples, and creamy coconut milk, this super grain transforms into a very satisfying breakfast. Packed with protein, fiber and medicinal spices, my spiced apple and quinoa breakfast bowl not only gets me out of the oatmeal rut, but it is also very nourishing to my body. This is a great dish to make in advance and reheat throughout the week, so you can have a healthy start to every morning!
Spiced Apple & Quinoa Breakfast Bowl
(serves 3-4)
Hardy, warming foods are a great way to support our bodies when the temperatures drop, but if I’m being honest, there is only so much oatmeal that I want to eat. I’ve never been a huge fan of oatmeal, and regardless of how I try to change the way I flavor it, I still get bored with it. That’s where quinoa for breakfast comes in!
Using lots of warming spices, seasonal apples, and creamy coconut milk, this super grain transforms into a very satisfying breakfast. Packed with protein, fiber and medicinal spices, my spiced apple and quinoa breakfast bowl not only gets me out of the oatmeal rut, but it is also very nourishing to my body. This is a great dish to make in advance and reheat throughout the week, so you can have a healthy start to every morning!
Spiced Apple & Quinoa Breakfast Bowl
(serves 3-4)
- 1 cup quinoa, uncooked
- 1 can coconut milk
- ½ water
- ½ cup coconut milk or other non-dairy milk of choice
- 2 large honeycrisp apples, cored and chopped
- ½ cup water
- ½ - 1 tablespoon freshly grated ginger, depending on preference
- 2 teaspoons ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cardamom
- 2-3 tablespoons pure maple syrup, depending on sweetness preference
- Pinch of salt
- Optional toppings: almonds, pecans, walnuts, chia seeds, hemp seeds, sunflower seeds, pat of ghee or coconut oil
- Rinse and drain quinoa. To a medium sauce pan, add 1 can of coconut milk plus additional water to equal 2 cups of liquid. Add quinoa and bring to a boil over medium-high heat. Stir, cover and reduce heat to a simmer. Cook for 15-20 minutes.
- In a large skillet, add ½ cup water, chopped apples, ginger, cinnamon, turmeric and cardamom. Allow the apples and spices to cook for about 10 minutes, or until they become soft.
- Once apples are soft, add the cooked quinoa, ½ cup coconut milk, maple syrup and a small pinch of salt to the pan. Stir well and cook over medium-low heat for a few minutes more, until evenly heated through. Feel free to add additional milk to reach desired consistency.
- Serve with your favorite toppings. This dish is also good leftover and can easily be reheated on the stovetop.
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