Cinnamon Quinoa Breakfast Bowl Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g quinoa, rinsed thoroughly</li><li class="ingredients-single-item">500ml milk (dairy or plant-based)</li><li class="ingredients-single-item">250ml water</li><li class="ingredients-single-item">3 tbsp maple syrup (or honey)</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 large egg, lightly beaten</li><li class="ingredients-single-item">60g dried cranberries (or raisins)</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">200g mixed fresh berries</li><li class="ingredients-single-item">2 medium bananas, sliced</li><li class="ingredients-single-item">60g toasted slivered almonds (or walnuts)</li><li class="ingredients-single-item">Additional maple syrup or honey for drizzling</li><li class="ingredients-single-item">Extra ground cinnamon for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">20×30cm (8×12-inch) baking dish</li><li class="equipment-single-item">Fine-mesh sieve (for rinsing quinoa)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease a 20×30cm (8×12-inch) baking dish with a small amount of butter or oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 1 minute, rubbing the seeds between your fingers. This crucial step removes the natural bitter coating (saponin) that can affect flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium saucepan, combine the rinsed quinoa, milk, water, 2 tablespoons of the maple syrup, cinnamon, vanilla extract, and salt. Bring to a gentle boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is tender and has absorbed most of the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove from heat and let stand, covered, for 5 minutes. The quinoa should be fluffy and the tiny spiral-like germs should be visible, indicating it's perfectly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the quinoa mixture to a large bowl and allow it to cool slightly for about 5 minutes. Then stir in the beaten egg and dried cranberries. The egg will act as a binding agent, giving the baked quinoa a delightful custard-like quality.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the mixture into your prepared baking dish, smoothing the top with a spatula. Drizzle with the remaining tablespoon of maple syrup.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 25-30 minutes until the edges are slightly golden and the center is set but still moist. The quinoa will develop a wonderful warm aroma as it bakes, filling your kitchen with the scent of cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the baked quinoa to cool slightly for 5-10 minutes before serving. This resting time allows the texture to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To serve, spoon the warm quinoa into individual bowls and top with fresh berries, sliced bananas, and toasted slivered almonds. Finish with a light drizzle of maple syrup and a sprinkle of cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For make-ahead convenience, cool the baked quinoa completely, cover tightly, and refrigerate for up to 4 days. Reheat individual portions in the microwave with a splash of milk to restore moisture before adding toppings.</li></ol>