Apple Cinnamon Breakfast Quinoa

Now that we’re 4 days into September, it’s unofficially Fall (we have a few weeks until the official Equinox), which means all of the delicious autumn flavors get to take center stage! Pumpkin, apple, sweet potato, butternut squash….the list goes on and on.

I decided to take my first step into fall this weekend with a delicious breakfast of cinnamon cooked apples on top of quinoa.

Apple-Cinnamon Breakfast Quinoa

My brother-in-law spent the weekend with us, and gave me a challenge: cook quinoa in a way he would like (his first taste a few weeks ago left him unimpressed). My husband proudly declared his love for quinoa, and assured his brother that anything I cooked would be delicious!

We discussed the options: plain and simple, as a side dish with our dinner? Perhaps a pilaf with dried fruit and nuts? Tossed with veggies? A sweet breakfast version?

Breakfast won.

My refrigerator is currently overflowing with a variety of apples, so this seemed like the perfect opportunity to showcase one of fall’s best flavors: Apple Cinnamon.

Apples, Cinnamon, and Quinoa

Apple Cinnamon Breakfast Quinoa

Adapted from Epicurious

Serves 3 – 4


  • 1.5 cups quinoa, soaked overnight**
  • 1 cup milk
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1 Tablespoon cinnamon, divided
  • 1 large apple, thinly sliced
  • 1 Tablespoon butter
  • 1 teaspoon maple syrup
  • Toasted pecans


Drain quinoa, and rinse it well. Combine quinoa, milk, water, vanilla, and 1/2 Tablespoon  cinnamon in a medium saucepan. Bring to boil over high heat. Cover, and reduce heat to low. Simmer until liquid is absorbed and quinoa is tender, about 20 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the remaining cinnamon and stir to combine. Add the apples and toss until evenly coated. Pour maple syrup over apples and toss to coat.

When the quinoa is finished cooking, remove pan from from heat and let stand, covered, 5 minutes. Fluff with a fork. Divide quinoa among bowls, and add a splash of milk. Top with apples and toasted pecans.

Breakfast for three

**Sarah at My New Roots has a great description of why it is important (though not 100% necessary) to soak grains before cooking them.

This was my first time making (and eating) quinoa for breakfast. Definitely a delicious alternative to oatmeal that I will have to keep in mind. I have a feeling it would be particularly delicious with pumpkin…stay tuned.


My brother-in-law has been converted–he will no longer speak badly of this little grain (or seed, to be precise). I’m glad I was able to change his mind, and even happier that he enjoyed this dish.

What are your favorite fall flavors and dishes?



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s