Enjoy a high protein, whole grain vegetarian breakfast with this peaches and cream breakfast quinoa. Warm quinoa is topped off with almond milk, mixed with mascarpone cheese, and topped with fresh peaches and chopped pistachios.
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Breakfast recipes using quinoa are kind of hard to come by, but totally worth it when you find one.
Quinoa is one of my favorite foods to eat as a vegetarian because it is one of the few foods that is a complete protein. Starting your day with protein is an excellent way to sustain your energy and avoid snacking until lunch time. You could also double this recipe to meal prep breakfast for the whole week!
Breakfast quinoa isn't all that different from regular quinoa, or even oatmeal for that matter. The quinoa is simmered in liquid until tender, then topped off with additional milk and tasty toppings.
Ingredients
- Quinoa, rinsed and drained
- Unflavored, unsweetened almond milk
- Cinnamon stick
- Pure vanilla extract
- Mascarpone cheese
- Peach
- Chopped pistachios
How to make peaches and cream breakfast quinoa
- In a 3 quart saucepan, combine quinoa, 1 cup almond milk, cinnamon stick, and vanilla extract.
- Bring the mixture to a boil over medium heat, cover, reduce the heat to medium low, and simmer until all the liquid has been absorbed, about 12 minutes.
- Remove from the heat, keep covered, and allow to rest for 5 minutes.
- Add additional almond milk to the quinoa as desired, then stir in the mascarpone cheese.
- Divide the quinoa between two bowls. Top with diced peaches and chopped pistachios. Serve warm.
Top tips
How to cook quinoa
I have a post all about how to cook quinoa, but we're doing it a little differently here. As always, be sure to rinse your quinoa before cooking to give it the best taste.
Next, allow it to simmer in liquid until that liquid has been completely absorbed. After that, let it rest with the lid on for a few minutes to make sure it comes out fluffy. The quinoa should have a little halo that is starting to come off when it is completely cooked.
How to store a quinoa breakfast bowl
Cooked quinoa will keep in the refrigerator for up to 3 days. If you've added additional milk and toppings, it's best to enjoy your bowl within 1 day.
Tips for customizing breakfast quinoa
- Try other toppings, such as berries, slivered almonds, mini chocolate chips, or chia seeds
- Use cow's milk in place of the almond milk
- Leave out the mascarpone cheese, or swap it for an equal amount of heavy whipping cream or full fat Greek yogurt
- Skip the cinnamon stick, or swap it for a pinch of ground cinnamon
- Sweeten the cooked quinoa with a drizzle of maple syrup or honey
FAQ
While technically a seed, quinoa is considered a whole grain. It contains plenty of fiber and protein, making it an excellent choice any time of the day.
Quinoa is done cooking when the little halo starts to come off the seed pod. You'll see lots of quinoa "grains" as well as lots of little halos mixed in.
More breakfast recipes
- Five Minute Breakfast Burrito
- Pillowy Maple Nut Breakfast Cookies
- Peach Parfaits
- Soft Scrambled Eggs
- Scrambled Egg Sandwich
- Scrambled Tofu
- Southwest Veggie Breakfast Skillet
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vanilla Almond Vegan Baked Oatmeal
- Apple Cinnamon Overnight Oats
- Low Carb Breakfast Casserole
- Double Chocolate Banana Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Peaches and Cream Breakfast Quinoa
Ingredients
- ½ cup quinoa, rinsed and drained
- 1 cup unflavored, unsweetened almond milk, plus more for serving
- 1 cinnamon stick
- ½ teaspoon pure vanilla extract
- 1 tablespoon mascarpone cheese
- 1 ripe peach, peeled and diced
- Chopped pistachios
Instructions
- In a 3 quart saucepan, combine quinoa, 1 cup almond milk, cinnamon stick, and vanilla extract.
- Bring the mixture to a boil over medium heat, cover, reduce the heat to medium low, and simmer until all the liquid has been absorbed, about 12 minutes.
- Remove from the heat, keep covered, and allow to rest for 5 minutes.
- Add additional almond milk to the quinoa as desired, then stir in the mascarpone cheese.
- Divide the quinoa between two bowls. Top with diced peaches and chopped pistachios. Serve warm.
Notes
Tips for customizing breakfast quinoa
- Try other toppings, such as berries, slivered almonds, mini chocolate chips, or chia seeds
- Use cow's milk in place of the almond milk
- Leave out the mascarpone cheese, or swap it for an equal amount of heavy whipping cream or full fat Greek yogurt
- Skip the cinnamon stick, or swap it for a pinch of ground cinnamon
- Sweeten the cooked quinoa with a drizzle of maple syrup or honey
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