Vegan + Vegetarian

Spiced Breakfast Quinoa

Prep: 7 mins
Cook: 25 mins
Servings: 4

A clever take on oatmeal, this spiced breakfast quinoa kicks it up a notch in terms of both flavor and nutrition. Quinoa is the only grain that is a complete protein – making this perfect for those on a more plant-based diet.


  • 1 cup quinoa
  • 1 cup organic almond or cashew milk
  • 1 cup water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Pinch of sea salt
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large Pasture-Raised egg white
  • 1 organic banana
  • 2 tablespoons raisins
  • 2 tablespoons organic blueberries

*Use organic products whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1422%
Saturated Fat (g)16%
Carbohydrates (g)4214%
Protein (g)1224%
Sugars (g)100%
Fiber (g)625%


  1. 1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and lightly toast, stirring frequently, until the grains are separated and smell fragrant, about 2 to 4 minutes.
  2. Then stir in milk, water, cinnamon, nutmeg, ginger, and salt. Bring to a boil. Then reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, about 20 to 25 minutes. Remove from heat. Stir in honey and vanilla. You can also do this in a rice cooker.
  3. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in raisins.
  4. Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.
  5. Add blueberries and sliced banana. Enjoy!

Make Ahead Tip: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.


Make breakfast for the week - refrigerates well, and heating in the a.m. is simple!

Spiced Breakfast Quinoa

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