Breakfast Quinoa Bowl



1 cup dry quinoa
1 3/4 cups water
1/4 tsp salt
1/2 cup milk of choice (dairy or oat milk for vegan)
1 tsp ground cinnamon
2 tbsp maple syrup

Toppings of choice
Fruit (sliced banana shown)
Fresh berries (blueberries shown)
Nuts (walnuts shown)
Roasted pumpkin seeds
Nut butter
Chia seeds
Coconut flakes

Thoroughly rinse the quinoa in cold water using a fine mesh strainer. Shake out the remaining water. Place quinoa in a pot with the water and the salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer with the water barely bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains. Turn off the heat and let sit with the lid on to steam for five minutes, then fluff the quinoa with a fork. Add milk, cinnamon, and maple syrup to the pot. Heat for 3 to 4 minutes over medium heat until warmed though, stirring occasionally. Serve in a bowl with your choice of toppings. Leftover breakfast quinoa stores for 4 to 5 days in the fridge. TIP: make the quinoa ahead of time for quicker breakfast prep.