Tag Archives: quinoa

Apple Cinnamon Quinoa Breakfast Bowl Recipe

Quinoa Breakfast BowlCooked quinoa makes a great breakfast cereal. It can be eaten hot or cold, and tastes delicious with toppings from wholesome (fruit and spice) to indulgent (chocolate and coconut).

Lately, I’ve been eating this simple quinoa breakfast bowl topped with apples, almonds, maple syrup and cinnamon. I prefer to eat the quinoa bowl cold, doused with homemade almond milk.

Apple Cinnamon Quinoa Breakfast Bowl Recipe
1/2 cup cooked quinoa (hot or cold)
1/2 a small apple, chopped
1 tablespoon chopped almonds
1 teaspoon pure maple syrup
1/8 teaspoon ground cinnamon
1/4 cup almond milk (I use homemade)

Spoon cooked quinoa into a bowl. Top with apple chunks, almonds, maple syrup and cinnamon. Add almond milk and enjoy.

Makes 1 breakfast bowl

Tip: Love toppings? Try adding a sprinkling of toasted coconut flakes and hemp or chia seeds.

Apple Quinoa Bowl
More quinoa breakfast bowl recipes:
Sprouted Quinoa Breakfast Bowl
Almost Instant Breakfast Quinoa from Eating Clean Recipes

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Slow Cooker Vegan Chili Recipe with Quinoa

Slow Cooker Vegan ChiliWhat’s good about this vegan chili? It’s a simple slow-cooker chili loaded with veggies like butternut squash and sweet bell pepper. But that’s not the best part! What I really love about this vegan chili recipe is the addition of quinoa. Instead of beans, I opted for quinoa to give a hearty texture and a hit of protein.Slow Cooker Vegetarian Chili
Slow Cooker Vegan Chili Recipe with Squash and Quinoa
1 medium onion, chopped
1 medium yellow or red bell pepper, coarsely chopped
1 jalapeno or serrano chile pepper, seeded and finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 1/2 teaspoons kosher salt or fine sea salt
1 teaspoon ground cumin
Dash cayenne pepper
2 cans (14.5 ounces each) diced tomatoes or fire roasted diced tomatoes
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 cup water

Serve with:
Cooked quinoa
Chopped fresh cilantro

In a 4- to 5-quart slow cooker, combine all chili ingredients. Cover and cook on HIGH heat setting for 4 to 5 hours until the butternut squash is very tender and the tomatoes start to break down. Turn off the heat and uncover the chili to let cool slightly, allowing the chili to thicken.

Serve the chili over quinoa with a sprinkling of fresh cilantro.

Makes 8 servings (about 8 cups chili)

Tip: Plan on 1/2 cup of cooked quinoa per serving of chili. I cook a big pot of quinoa and use it throughout the week to serve with the chili and use it for more recipes like quinoa breakfast bowls.Slow Cooker Vegetarian Chili with Quinoa

Sprouted Quinoa Breakfast Bowl Recipe

SSprouted Breakfast QuinoaQuinoa is a staple in my kitchen. It’s such a versatile ingredient I use it in recipes from breakfast to dinner to dessert.

This winter I have been craving a healthy and substantial breakfast. Specifically, I have been craving this quinoa breakfast bowl. For ease, I cook a pot of quinoa over the weekend and serve it with meals throughout the week. (I’ve been making organic sprouted quinoa from TruRoots.) For breakfast, I treat the cooked quinoa as cereal, eating it cold with fruit, almond milk and toppings like hemp and cacao. If you prefer hot cereal, heat the quinoa before eating.

Sprouted Quinoa Breakfast Bowl Recipe
1/2 cup cooked organic sprouted quinoa (cold or heated)
1/4 cup mango chunks (I used frozen, thawed mango)
1 teaspoon hemp seeds
1 teaspoon cacao nibs
2 to 4 tablespoons almond milk or coconut milk

Spoon cooked quinoa and mango chunks into a cereal bowl. Sprinkle with hemp seeds and cacao nibs. Add desired amount of almond milk or coconut milk.

Makes 1 breakfast bowl
Quinoa Breakfast Bowl More ways to eat quinoa for breakfast:
Seriously Super Cereal from My New Roots
Coconut Almond Quinoa Granola from Taste Love and Nourish
Quinoa Porridge with Salted Maple Almonds from My Little Larder
Almost Instant Breakfast Quinoa from Eating Clean Recipes

One-Pot Vegetarian Quinoa Recipe

Vegetarian QuinoaLooking for a healthy and easy dinner? One pot is all you need to make this hearty vegetarian mix of quinoa and vegetables.

Start by building a flavor base of sautéed onion, mushrooms and garlic. Then add squash, quinoa, seasonings and water to the pot. Simmer about 20 minutes until the quinoa and veggies are tender. Layer on additional flavor by adding tamari, fresh lemon juice and flat-leaf parsley. That’s it. You’ve got dinner. Plus, any leftovers make a great packed lunch.

One-Pot Vegetarian Quinoa Recipe
2 tablespoons olive oil
1/2 cup chopped onion
1 package (8 ounces) fresh crimini mushrooms, quartered
2 cloves garlic, finely chopped
1 cup red quinoa, rinsed and drained
1 1/2 cups water
1 medium delicata squash, peeled, seeded and cut into 3/4-inch pieces (2 cups)
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons tamari (soy sauce)
1 tablespoon fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley

In a large pot, heat olive oil over medium heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms, cook 5 to 6 minutes until mushrooms cook down and release their liquid, stirring frequently. Add garlic, cook and stir 30 seconds until fragrant. (Be careful not to burn garlic.)

Add quinoa, water, squash, salt, thyme and red pepper flakes. Bring to boiling over medium-high heat. Reduce heat and simmer, covered, 20 to 25 minutes until quinoa and squash are tender and liquid is absorbed, stirring occasionally. (If needed, cook uncovered for a few minutes to evaporate any extra liquid.) Turn off heat; stir in tamari and lemon juice. Stir in parsley.

Makes about 6 cups

Tip: An equal amount of cubed butternut squash can be used in place of the delicata squash.One Pot Vegetarian QuinoaMore quinoa recipes to try:
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Kale and Quinoa Salad
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes