Apple Cinnamon Quinoa Cereal
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Wonderfully nutritious and delicious, this warm breakfast cereal is sure to become part of your morning rotation. With the warmth of cinnamon, the tanginess of apple and the sweetness of plump raisins, this Apple Cinnamon Quinoa cereal is deliciously flavorful and satisfying.
Here is hot breakfast cereal that is absolutely perfect for these chilly mornings.
And even on not-so-chilly mornings a warm, comforting and wholesome breakfast cereal is always welcome at my table. Plus it can be eaten cold if you prefer.
I’ve drawn my inspiration for this dish from a very similar one my mom used to make us when we were growing up. I still remember the scent of cinnamon and apples filling our home as we hurried to get ready for school before sitting down for breakfast. It tasted delicious then and it tastes delicious now.  And it’s quick, easy and nutritious.
Instead of your usual oatmeal, try this warm quinoa cereal. Â Packed with protein, quinoa is an exceptionally healthy grain and the only grain that is a complete protein. Â With the warmth of cinnamon, the tanginess of apple and the sweetness of plump raisins, this Apple Cinnamon Quinoa cereal is wonderfully flavorful and satisfying.
Let’s get started!
Thoroughly rinse and drain the quinoa. Â Quinoa contains a coating of saponin which can be toxic at worst and really bitter tasting at best.
Add the rinsed and drained quinoa to a medium saucepan with the apple cider.
Add all remaining ingredients except for the butter and honey and bring to a boil. Â Reduce the heat to medium-low, cover and simmer for 15 minutes or until the quinoa is tender.
Stir in the butter and honey and serve immediately.
You can eat it as is or add a little milk, which I prefer.
For some added deliciousness you can also add a dollop or two of your favorite vanilla yogurt.
Enjoy!
Apple Cinnamon Quinoa Cereal
Ingredients
- 1 cup uncooked quinoa ,thoroughly rinsed and drained
- 2 cups apple cider
- 1 cup finely chopped apple ,peeled and cored
- 1/3 cup raisins
- 1/4 cup chopped nuts ,e.g., pecans, walnuts, hazelnuts
- 2 teaspoons ground cinnamon
- 2 tablespoons butter or coconut oil (vegan: use coconut oil or butter substitute)
- 2 tablespoons honey (vegan: use agave *You can omit the honey if you prefer, the raisins already add some sweetness)
Instructions
- Place everything except for the butter and honey in a medium saucepan and bring to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes or until the quinoa is tender. Stir in the butter and honey.
- Serve immediately as is or add some milk to the bowl and/or a dollop of vanilla yogurt (vegan: use vegan yogurt and plant-based milk such as cashew, almond or rice milk).
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
