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Gluten Free Breakfast Quinoa

This healthy gluten free breakfast quinoa is lightly sweetened with pure maple syrup for the perfect hearty breakfast.

Prep Time: 10

Cook Time: 17

Yield: 4 servings

Author: Nicole Hunn

Ingredients

1 cup (168 g) raw quinoa rinsed and drained
2 ½ cups (20 fluid ounces) unsweetened almond milk
⅛ teaspoon kosher salt
2 tablespoons (42 g) pure maple syrup plus more to taste
Fruit and toasted coconut chips for serving

Instructions

In a large, heavy-bottom saucepan, place the quinoa, milk and salt, and mix to combine. Bring to a boil over medium-high heat. Cover the saucepan, lower the heat to a simmer and cook for 12 minutes.
After 12 minutes, stir the quinoa. If the milk is still simmering without beginning to sputter and spurt, cover and continue to cook for another 3 minutes. If the milk has begun to sputter and spurt, or after another 3 minutes, uncover the pan and simmer until it has just thickened enough to begin to sputter.
Remove from the heat and stir in 2 tablespoons of maple syrup. Taste and add the remaining tablespoon of maple syrup if desired.
Divide into 4 bowls, garnish with fruit and coconut and serve warm.

Notes

Nutrition information is an estimate per serving, excluding the additional fruit and coconut toppings.

Nutrition

Thanks for stopping by!

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!