Warm quinoa breakfast with apple and cinnamon

Ingredients

• 40 gramsquinoa flakes
• 250 millilitresplant-based milk (e.g. almond milk or soy milk)
• 1 small apple or half a large appleapple
• 1 teaspooncinnamon
• Small handfulfresh nuts (e.g. walnuts or hazelnuts)

Instructions

1. 1

   Prepare the apple

   Peel the apple and cut it into cubes.

2. 2

   Cook the flakes

   Put the plant-based milk, cinnamon and quinoa flakes in a small saucepan and bring to the boil. Lower the heat and simmer for about 5 minutes, adding the apple pieces halfway through.

3. 3

   Finish and serve

   Take the pan off the heat, transfer the quinoa mixture to a bowl and garnish with fresh nuts.

What is warm quinoa breakfast?

This is a porridge-style breakfast made with quinoa flakes, fruit and milk. Quinoa comes from the Andes in South America; this Dutch-cuisine recipe uses it in a simple, modern breakfast bowl rather than a savoury dish.

The flakes cook quickly, while apple and cinnamon bring sweetness and warmth. Nuts add a contrasting crunch at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 9g protein, 48g carbs, 14g fat.

The quinoa flakes and apple provide most of the carbohydrates, while the nuts and plant-based milk contribute fat; quinoa, nuts and some types of milk also supply protein. For a more balanced plate, serve the bowl with plain yoghurt or an extra source of protein, bearing in mind that this changes the nutrition.

Choosing the ingredients

Quinoa flakes: these soften quickly in hot milk and make a smooth, spoonable base. Keep the pan on a low heat once the mixture boils so the flakes cook gently.

Plant-based milk: almond or soy milk are suggested options, and either can be used. The choice will change the finished flavour and nutrition.

Apple and nuts: a small apple or half a large one gives the bowl fruit in each portion. Walnuts or hazelnuts both work as a fresh topping.

Getting the texture right

Gentle simmer: stir as the flakes cook and look for a thickened mixture with tender flakes. If it becomes thicker than you like, loosen it with a small splash of milk.

Apple pieces: adding them halfway through the simmer gives them some time to soften while keeping their shape. Cut the cubes evenly so they cook at a similar rate.

Timing the cooking

Five minutes: the stated simmering time is about 5 minutes, with the apple added halfway through. Start checking the texture towards the end, as flakes and hob heat can vary.

Serve promptly: the mixture will continue to thicken as it stands. Add the nuts just before eating to keep their texture distinct.

Serving the bowl

Toppings: scatter the nuts over the warm quinoa just before serving. For a little extra contrast, you can reserve a few apple cubes to add on top as well.

Alongside: the bowl can be served on its own, or with plain yoghurt or another piece of fruit if you want a more substantial breakfast.

Recipe notes & tips

• Stir the mixture during simmering to help prevent the flakes catching on the bottom of the pan.
• Use a small saucepan so the milk and flakes are easy to stir together.
• Cut the apple into evenly sized cubes for more consistent softening.
• Add the nuts after cooking so they retain their crunch.
• Taste before serving and adjust the cinnamon to suit your preference.

Variations

• Use soy milk: choose it instead of almond milk for a different flavour and nutritional profile.
• Try hazelnuts: use them in place of walnuts for a sweeter, toasted-nut flavour.
• Change the fruit: replace the apple with pear, cut into cubes.
• Add dried fruit: stir a few raisins into the pan during the simmer.
• Make it creamier: add a spoonful of plain yoghurt on top when serving.

Common mistakes to avoid

• Boiling too vigorously: lower the heat after bringing the mixture to the boil so it simmers gently.
• Skipping the mid-cook apple addition: add the apple halfway through the 5-minute simmer so it has time to soften.
• Leaving the pan unstirred: stir occasionally while the flakes cook to reduce sticking.
• Overcooking the mixture: check the texture near the end of the simmer and take it off the heat once thickened.
• Adding nuts too early: use them as a garnish after cooking to preserve their crunch.

How to store

This bowl is best eaten freshly cooked, while the nuts are crisp and the texture is warm and soft. If needed, refrigerate leftovers in a covered container for up to 2 days; reheat gently in a saucepan or microwave with a splash of plant-based milk, then add fresh nuts.

Frequently asked questions