Save I used to think quinoa was just for savory lunches until a chilly October morning when I had nothing but leftover quinoa and a couple of apples that were going soft. I threw them together with cinnamon and almond milk, and the smell that filled my kitchen was so unexpectedly cozy I actually texted my sister about it. She thought I was making oatmeal, but when I told her it was quinoa, she didnt believe me until I sent a photo. Now this bowl is my answer to mornings when I want something warm and filling that isnt the same old thing.
The first time I made this for my roommate, she wandered into the kitchen half asleep and asked if I was baking apple pie for breakfast. When I handed her a bowl, she sat down at the table in her pajamas and finished the whole thing without saying a word. Afterward, she just looked at me and said, okay, you have to show me how to make that. That moment made me realize how something this simple can feel like a gift when youre sharing it with someone who needs a good morning.
Ingredients
- Quinoa: Rinse it well or it can taste bitter. I learned that the hard way after wondering why my first batch tasted like soap.
- Almond milk: Any milk works, but unsweetened almond milk keeps it light and lets the maple syrup do all the sweetening without it getting too heavy.
- Apple: Peel and dice it small so it softens into the quinoa as it cooks. I like Honeycrisp or Fuji because they hold a little texture and add natural sweetness.
- Maple syrup: This is what makes the whole bowl taste warm and lightly caramelized. Dont skip it, even if you think the apple is sweet enough.
- Cinnamon and nutmeg: The cinnamon is essential, and the nutmeg adds a quiet depth that makes people ask what the secret ingredient is.
- Walnuts or pecans: They add crunch and a toasty richness that balances out the creamy quinoa. If youre nut free, pumpkin seeds work beautifully.
- Vanilla extract: Just half a teaspoon transforms the whole pot into something that smells like youve been baking all morning.
Instructions
- Combine everything in the pot:
- Add the rinsed quinoa, almond milk, vanilla, diced apple, maple syrup, cinnamon, nutmeg, and a pinch of salt into a medium saucepan. Stir it once so everything gets acquainted.
- Bring it to a gentle boil:
- Turn the heat to medium and let it bubble up slowly. Once it starts boiling, lower the heat, cover the pot, and let it simmer for 15 to 18 minutes, stirring every so often so nothing sticks to the bottom.
- Let it rest:
- Take the pot off the heat and let it sit covered for a couple of minutes. This is when the quinoa finishes soaking up all the flavor and gets really fluffy.
- Fluff and serve:
- Use a fork to fluff up the quinoa, then divide it between two bowls. Top with nuts, dried fruit, and extra apple slices if you want it to look pretty.
Save I made this on a Sunday morning after a long week, and instead of rushing through breakfast, I sat by the window with my bowl and watched the neighborhood wake up. The warmth of the cinnamon, the chewiness of the quinoa, the little bursts of sweetness from the raisins, it all made me slow down and actually enjoy the start of my day. Thats when I realized this recipe wasnt just about food, it was about giving myself a moment to breathe.
How to Make It Your Own
If apples arent your thing, diced pears work just as well and cook down into something soft and honey sweet. I have also tossed in frozen blueberries at the end for a tart pop of color. One time I stirred in a spoonful of almond butter right before serving, and it made the whole bowl taste like dessert. You can really follow your mood with this one and it will turn out great every time.
Make Ahead and Storage
This keeps in the fridge for up to three days in an airtight container, and it reheats beautifully on the stove with a splash of milk to loosen it up. I have even eaten it cold straight from the fridge when I was running late, and it still tasted good, just different. If you want to meal prep, make a big batch on Sunday and portion it out so you have grab and go breakfasts all week.
What to Serve It With
I love this bowl on its own, but sometimes I add a dollop of Greek yogurt on top for extra creaminess and a little protein boost. A drizzle of almond butter or peanut butter makes it more filling, and a handful of fresh berries on the side adds brightness if the morning feels heavy.
- A cup of strong coffee or chai tea on the side makes it feel like a real breakfast moment.
- If youre feeding kids, let them add their own toppings so they feel like theyre building something special.
- Leftovers also make a great snack later in the day when you need something warm and satisfying.
Save This bowl has become my quiet Sunday ritual, the thing I make when I want to feel grounded and cared for without any fuss. I hope it does the same for you.
Recipe FAQ
- → Can I use other fruits instead of apples?
Yes, pears or berries can be great alternatives, adding seasonal freshness and varying flavors.
- → What liquid works best for cooking the quinoa?
Unsweetened almond milk provides a creamy texture, but you can substitute with any plant-based or dairy milk of your choice.
- → How can I make this nut-free?
Simply omit the walnuts or pecans and use seeds like pumpkin or sunflower seeds to maintain crunch without nuts.
- → Is it possible to adjust sweetness in this dish?
Maple syrup is the primary sweetener, but you can reduce or replace it with honey or agave according to taste.
- → How should I serve this quinoa bowl?
Serve warm, topped with nuts or dried fruits and additional fresh apple slices for texture and flavor contrast.