Quinoa Breakfast Bowl With Almond Milk Recipe - Kosher

 

Quinoa Breakfast Bowl With Almond Milk Recipe - Kosher

Yield

4 servings

Servings

1 bowl per serving

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Difficulty

Easy

Cooking Vessel

Medium saucepan with lid

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Ingredients

• 1 cup dry quinoa (white or tri-color), rinsed well

• 2 cups water

• 2 cups unsweetened almond milk (plus extra for serving)

• 2 tablespoons pure maple syrup or honey (optional)

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• Pinch of sea salt

• 1 cup fresh berries (strawberries, blueberries, or raspberries)

• 1 banana, sliced

• ¼ cup sliced almonds or chopped walnuts

• 2 tablespoons chia seeds or ground flaxseed

• 2 tablespoons unsweetened shredded coconut (optional)

All ingredients should be certified kosher if keeping strict kosher standards.

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Instructions

1. Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve to remove bitterness.

2. In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat.

3. Reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and quinoa is fluffy.

4. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

5. Stir in almond milk, maple syrup (if using), vanilla extract, cinnamon, and salt. Warm gently for 2–3 minutes if desired.

6. Spoon quinoa mixture into bowls.

7. Top with fresh berries, banana slices, nuts, chia seeds, and coconut.

8. Add an extra splash of almond milk before serving if desired.

Serve warm or chilled.

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Nutritional Information (Approximate per serving)

• Calories: 320

• Protein: 9g

• Carbohydrates: 48g

• Fiber: 7g

• Fat: 12g

• Saturated Fat: 1.5g

• Sugar: 12g

• Iron: 15% DV

• Magnesium: 20% DV

Values may vary depending on toppings and sweetener used.

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Dietary Adaptations

• Vegan: Use maple syrup instead of honey.

• Gluten-Free: Naturally gluten-free (verify certified gluten-free quinoa).

• Refined Sugar-Free: Use dates or mashed banana instead of maple syrup.

• High-Protein: Stir in 1–2 tablespoons almond butter or add hemp seeds.

• Low-Carb Option: Reduce quinoa to ¾ cup cooked and increase nuts and seeds.

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Tips & Troubleshooting

• Bitter taste? Quinoa must be rinsed thoroughly to remove saponin coating.

• Too thick? Add more almond milk to loosen texture.

• Too watery? Simmer uncovered for a few extra minutes to reduce liquid.

• Meal prep friendly: Store cooked quinoa separately and assemble bowls fresh.

• Texture boost: Toast quinoa in the saucepan for 2 minutes before adding water for a nuttier flavor.

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Serving Suggestions

• Drizzle with tahini and honey for a Middle Eastern twist.

• Add diced apples and a sprinkle of nutmeg for a fall-inspired bowl.

• Top with pomegranate seeds for a bright, festive presentation.

• Serve alongside hard-boiled eggs for a more filling breakfast (if maintaining dairy/pareve separation).

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Notes

• This recipe is pareve when made with almond milk and maple syrup, making it suitable to serve with either meat or dairy meals.

• Quinoa is considered kosher for Passover by many authorities, but customs vary—consult your rabbinical authority if preparing during Passover.

• Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat with a splash of almond milk for best texture.

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