Apparently I’m all about breakfast right now.
I’m also into cold summer iced teas, taupe booties, neon pink blush, chocolate chip cookies and the slightly sad sunflowers on our new cream kitchen table. I won’t force all of that on you, but I will admit I’ve been on a serious breakfast streak lately. I even have several more breakfast recipes waiting in the wings. When I go on one of these food streaks I tend to binge-post without realizing it.
This recipe and the recent waffles are both worth it — the waffles feel a little like dessert and these quinoa breakfast bowls are perfect for weekdays. Because the word quinoa sounds healthy, you can start the day feeling accomplished and nourished.
I have a lingering habit of pronouncing quinoa the way it looks to me — kee-noh-ah — especially at home. I do the same with acai, which I still say ah-kai. It’s mortifying when I’m on camera or doing an interview and say it that way out loud, but at least I know my quinoa.
After spotting some breakfast quinoa flakes a few weeks ago, I couldn’t stop craving a baked, spoonable quinoa breakfast. I based this on one of my favorite bowls — a coconut milk quinoa breakfast that kept me full for hours. That version’s combination of quinoa, nuts and coconut milk is filling without being heavy, and this baked variation keeps the same satisfying texture and staying power.
Baking the quinoa might seem unnecessary since it cooks quickly on the stove, but the oven method creates a slightly different texture: warm, cinnamon-forward, with a light, pleasant crisp to some of the grains while remaining tender inside. Baking also lets you fold in fruit so it softens and melds with the quinoa — apples would be lovely — but for this version I stewed plums for a sweet, juicy topping.
This version is essentially the same as that classic bowl, with the welcome addition of a dollop of yogurt. It’s one of the most filling breakfasts I’ve had — the kind that carries you comfortably until lunch. Texture is everything here: creamy quinoa, crunchy pistachios, tangy yogurt and juicy plums make each spoonful interesting.
I stewed the plums quickly so their juices would pair with the warm quinoa. Quinoa, oatmeal and other cooked grains truly shine with generous textural toppings: nuts, seeds, fruit, yogurt — and chocolate, if you’re feeling indulgent. I left chocolate off this time on purpose, but next time I might not.
Baked Breakfast Quinoa with Plums and Pistachios
Yield:
2
to 4
1 hr
Pin Recipe
Leave a Review »
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 1/2 cups milk
- 1/4 cup water
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- pinch freshly grated nutmeg
- 1/4 cup chopped pistachios
- milk, for serving
- yogurt, for serving
- stewed plums
- 4 plums, sliced
- 1/2 cup water
- 1/4 cup honey
Instructions
-
Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
-
In a bowl, stir together the quinoa, milk, water, vanilla, cinnamon, salt and nutmeg. Pour the mixture into the prepared baking dish and bake for 20 minutes. Remove from the oven and stir, then bake 15 to 20 minutes more until most of the liquid is absorbed.
Stewed Plums
-
While the quinoa cooks, make the plums. Add the sliced plums, 1/2 cup water and honey to a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, until the plums are soft and juicy, about 5 minutes.
-
To serve, scoop quinoa into bowls and pour a splash of milk over top (coconut milk works well). Add a spoonful of yogurt and sprinkle with pistachios. Spoon the stewed plums and their juices over the bowls and enjoy.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo of your bowl on the site’s Facebook page. I appreciate you so much!
Ugh — it’s just so pretty!