Save I started making this on chilly October mornings when oatmeal felt too ordinary. The quinoa gives it this lovely nutty chew, and the apples soften just enough to release their sweetness without turning to mush. My kitchen smells like a bakery when the cinnamon hits the warm milk. It's filling without being heavy, and I can actually taste each ingredient instead of drowning everything in sugar. I keep coming back to this bowl because it feels like care, not just fuel.
I made this for my sister when she stayed over after a late flight, and she stood in the kitchen eating it straight from the pot. She said it reminded her of the cinnamon rice our grandmother used to make, but lighter. We sat at the table with our bowls, adding extra maple syrup and laughing about how we used to fight over the last spoonful of anything sweet. That morning, there was enough for both of us.
Ingredients
- Quinoa: Rinse it well or it can taste bitter from the natural coating. I use a fine mesh strainer and run cold water over it for thirty seconds.
- Almond Milk: Unsweetened is key here because the maple syrup and apples bring plenty of sweetness. Any plant milk works, but almond has a clean flavor that doesnt compete.
- Vanilla Extract: Pure vanilla makes a difference. The artificial stuff leaves a chemical aftertaste that lingers.
- Apple: I peel mine because the skins can get chewy when cooked. Honeycrisp or Gala hold their shape nicely and add a hint of tartness.
- Maple Syrup: Real maple syrup, not pancake syrup. The depth of flavor is worth the extra dollar.
- Cinnamon and Nutmeg: Freshly ground if you have it. The warmth from these spices is what makes the bowl feel like a hug.
- Salt: Just a pinch. It pulls all the flavors forward and keeps the sweetness from being flat.
- Walnuts or Pecans: I toast mine in a dry skillet for two minutes. The oils wake up and they taste richer.
- Raisins or Dried Cranberries: These add little bursts of chew and concentrated sweetness. I prefer cranberries for their tang.
Instructions
- Combine and Simmer:
- Add quinoa, almond milk, vanilla, diced apple, maple syrup, cinnamon, nutmeg, and salt to a medium saucepan. Bring it to a gentle boil over medium heat, then lower to a simmer, cover, and let it cook for 15 to 18 minutes, stirring now and then so the bottom doesnt stick.
- Rest and Fluff:
- Take the pan off the heat and let it sit covered for 2 to 3 minutes. This lets the quinoa finish absorbing any liquid. Fluff it with a fork so it stays light and separate.
- Serve and Top:
- Divide the quinoa between two bowls. Sprinkle with toasted nuts, dried fruit, and extra apple slices if you want. Drizzle more maple syrup over the top and eat it while its still warm.
Save One Sunday, I doubled the batch and brought it to a potluck brunch. A friend who swore she hated quinoa had three servings and texted me for the recipe that night. She said it didnt taste healthy, and I told her that was the whole point. Food that nourishes you doesnt have to feel like punishment.
Swaps and Variations
If you dont have almond milk, oat milk or cashew milk work beautifully. I've used coconut milk when I wanted it richer, but it does add a tropical note. Swap the apple for diced pear in the fall, or fold in fresh blueberries at the end if its summer. Honey or agave can replace the maple syrup, though the flavor shifts slightly. For a protein boost, stir in a spoonful of almond butter or top with Greek yogurt.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container. It thickens as it sits, so add a splash of milk when you reheat it on the stove or in the microwave. I like to make a big batch on Sunday and portion it into jars for grab and go breakfasts. Just warm it up, add fresh toppings, and youre set.
Making It Your Own
I started adding a pinch of cardamom after a trip to a cafe that served spiced porridge. It gave the bowl this exotic warmth I didnt know I was missing. Some mornings I skip the dried fruit and use fresh banana slices instead. If you want crunch, granola works in place of nuts. The base is forgiving, so you can adjust the sweetness, the spice level, and the toppings based on what you have or what sounds good.
- Try stirring in a tablespoon of chia seeds for extra fiber and a thicker texture.
- A drizzle of tahini on top adds a savory edge that balances the sweetness.
- If you like it sweeter, mash half the apple into the quinoa as it cooks and dice the other half for topping.
Save This bowl has become my reset button on mornings when everything feels rushed or uncertain. It reminds me that taking thirty minutes to feed myself well is never wasted time.
Recipe Help & FAQs
- → Can I use other fruits instead of apples?
Yes, pears or berries can be great alternatives, adding seasonal variety and maintaining the dish's flavor balance.
- → What can I substitute for maple syrup?
Honey or agave syrup work well as natural sweeteners if you prefer a different taste or consistency.
- → How do I make this dish nut-free?
Simply omit the walnuts or pecans and consider using seeds like pumpkin or sunflower for added crunch.
- → Is it possible to add creaminess to this bowl?
Adding a dollop of Greek yogurt on top can boost creaminess and add protein to the dish.
- → Can I prepare this ahead of time?
Yes, you can make it in advance and gently reheat before serving to enjoy its comforting flavors warm.
- → What type of milk works best?
Unsweetened almond milk is recommended, but any milk or milk alternative can be used based on preference.