Cinnamon Breakfast Quinoa
"Made this heartwarming Coconut Quinoa Breakfast Bowl with local Valencia and Blood Oranges, blueberries, maple tahini butter and dark chocolate shavings for brekkie today. It was insanely yummy! Would you eat this?"
-- @naturallyzuzu
A Note from Feedfeed

Good morning breakfast bowl! We've filled these with oatmeal, yogurt, and all our favorite toppings. Today's the day to try having quinoa for breakfast! It's another gluten-free option that will keep you full for hours. 

Not sure how to flavor it? Try cinnamon and vanilla, or cook it in coconut milk!


Prep time 5mins
Cook time 15mins
Serves or Makes: 1


  • 2 1/ 4 cups coconut milk, or other non-dairy milk
  • 3/ 4 cup uncooked quinoa
  • 1/ 2 teaspoon cinnamon
  • 1/ 2 teaspoon nutmeg
  • 1/ 2 teaspoon ground cardamom, optional
  • 3 teaspoons tahini, divided
  • 1 teaspoon maple syrup
  • pinch salt
  • Orange, sliced for garnish
  • Blood orange, sliced, for garnish
  • Chocolate, for garnish


  • Step 1

    Pour 2 cups of plant milk into a saucepan over high heat. Bring milk to a boil, add quinoa and reduce heat to medium and simmer, covered, for 15 minutes. Add the spices.

  • Step 2

    Remove from the heat, add 1/4 cup of milk and the 2 teaspoons of tahini sauce. Set aside. Take 1 teaspoon of tahini and combine it with 1 teaspoon of maple syrup. Add the cooked quinoa porridge in the bowl, topped it with sweet tahini sauce, fruits, dark chocolate and enjoy!