Gluten-Free Cinnamon Apple Breakfast Quinoa

Gluten-Free Cinnamon Apple Breakfast Quinoa

Simmered quinoa turns creamy and warm with cinnamon, tender apples, and a touch of maple sweetness.

Total 35 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This breakfast quinoa cooks in apple-spiced milk until tender and porridge-like, with soft sautéed apples folded in for texture. It's a naturally gluten-free way to start the day, offering more protein than oatmeal while still feeling cozy and familiar. Serve it warm with a drizzle of maple syrup and a sprinkle of nuts for crunch.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups milk, plus more for serving
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 apples, peeled, cored, and diced
  • 1 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts, for serving

Method

  1. Melt the butter in a 9-inch skillet over medium heat. Add the diced apples and 1/2 teaspoon cinnamon, and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.

  2. Remove the skillet from heat and set the apples aside.

  3. In a 6-quart saucepan, combine the rinsed quinoa, milk, water, remaining 1/2 teaspoon cinnamon, nutmeg, and salt. Bring to a boil over medium-high heat.

  4. Reduce the heat to low, cover, and simmer until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes, stirring once or twice.

  5. Remove the pan from heat and stir in the maple syrup, vanilla extract, and two-thirds of the cooked apples.

  6. Let the quinoa stand, covered, for 5 minutes to thicken slightly.

  7. Spoon the quinoa into bowls and top with the remaining sautéed apples and chopped walnuts. Serve warm with a splash of milk and extra maple syrup if desired.

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    Gluten-Free Cinnamon Apple Breakfast Quinoa

    This breakfast quinoa cooks in apple-spiced milk until tender and porridge-like, with soft sautéed apples folded in for texture. It's a naturally gluten-free way to start the day, offering more protein than oatmeal while still feeling cozy and familiar. Serve it warm with a drizzle of maple syrup and a sprinkle of nuts for crunch.

    35 min 4 servings 310 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups milk, plus more for serving
    • 1/2 cup water
    • 2 tablespoons unsalted butter
    • 2 apples, peeled, cored, and diced
    • 1 teaspoon ground cinnamon, divided
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon fine sea salt
    • 3 tablespoons maple syrup, plus more for serving
    • 1 teaspoon vanilla extract
    • 1/4 cup chopped walnuts, for serving

    Method

    1. 1

      Melt the butter in a 9-inch skillet over medium heat. Add the diced apples and 1/2 teaspoon cinnamon, and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.

    2. 2

      Remove the skillet from heat and set the apples aside.

    3. 3

      In a 6-quart saucepan, combine the rinsed quinoa, milk, water, remaining 1/2 teaspoon cinnamon, nutmeg, and salt. Bring to a boil over medium-high heat.

    4. 4

      Reduce the heat to low, cover, and simmer until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes, stirring once or twice.

    5. 5

      Remove the pan from heat and stir in the maple syrup, vanilla extract, and two-thirds of the cooked apples.

    6. 6

      Let the quinoa stand, covered, for 5 minutes to thicken slightly.

    7. 7

      Spoon the quinoa into bowls and top with the remaining sautéed apples and chopped walnuts. Serve warm with a splash of milk and extra maple syrup if desired.