Print

Cinnamon Apple Quinoa

This Cinnamon Apple Quinoa is a creamy, comforting gluten-free, vegan-friendly breakfast recipe! Made with almond milk, coconut cream, apples, and spices, this whole bowl of deliciousness is ready in under 30 minutes! {Vegan + Gluten-Free}

Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 24 tablespoons agave nectar
  • 1 cup almond milk, unsweetened and unflavored
  • 1 cup coconut cream (see notes)
  • 2 apples, cored and peeled, any variety
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice

Instructions

  1. In a saucepan, combine the quinoa, agave nectar, almond milk, coconut milk, and spices. Bring to a boil, stirring frequently. Add the chopped apples. Reduce heat to MEDIUM, cover and simmer for about 15-20 minutes. Check regularly to make sure the quinoa doesn’t burn.
  2. Remove saucepan from heat. Fluff the quinoa and then let it sit, covered, for 5-10 minutes.
  3. To serve, fluff the quinoa with a fork and top with extra apple pieces, if desired. Serve warm. Refrigerate leftovers for two to three days.

    Notes

    • Add the apples once the quinoa starts to boil. This ensures they soften without becoming mushy.
    • Stir frequently during the cooking process. Quinoa has a tendency to cook hot and uneven. It is also prone to sticking to the bottom of the pan. So it’s important to lift the quinoa off the bottom of the pan, folding or tossing the ingredients. The best stir is a top-to-bottom motion as opposed to a circular motion.
    • Let the quinoa sit covered after cooking. Fluff the quinoa with a fork, place the lid back on the saucepan, and let the quinoa sit for about 5-10 minutes. This ensures the quinoa cooks evenly, as the steam in the pan will cook any partially-cooked quinoa. 
    • Use coconut cream from a can OR chill a can of full-fat coconut milk overnight. The creamy portion of the coconut milk will rise to the top. Skim it off the next morning and use it in this recipe!