Peaches and Cream Breakfast Quinoa
A wholesome and comforting breakfast made with quinoa, fresh peaches, and mascarpone cheese.
Servings 2
Calories 246kcal
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
Nutrition
Calories: 246kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 179mg | Potassium: 340mg | Fiber: 5g | Sugar: 7g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg
