Peruvian•breakfast•beginner

Peruvian Breakfast Quinoa with Apple & Cinnamon

Name: Peruvian Breakfast Quinoa with Apple & Cinnamon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Peruvian
Ingredients: 150 g white quinoa, well rinsed; 200 ml water; 300 ml oat milk (unsweetened); 180 g apple, peeled and small-diced; 5 g cinnamon stick; 1 g fine sea salt; 25 ml maple syrup (or to taste); 2 ml vanilla extract; 2 g ground cinnamon, for finishing; 20 g raisins (optional); 5 ml lemon juice (optional, to keep apple bright)

A cozy Peruvian-inspired quinoa con leche, warmed with cinnamon and bright apple—perfect for an autumnal, comforting breakfast.

VegetarianVeganGluten-FreeDairy-Free🥜Nut-Free

Steaming bowl of Peruvian quinoa porridge topped with apple and cinnamon, in soft morning light.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

In the cool hush of an Andean morning, pots of quinoa simmer like little suns, perfuming kitchens with warm spice and quiet promise. This cozy bowl is a gentle nod to Peru’s beloved quinoa con leche—comforting, nourishing, and just sweet enough—reimagined with crisp apple and cinnamon for a softly autumnal start to the day.

Peruvian roots, apple-orchard mood. Quinoa, the ancient “chisaya mama” or mother grain, turns luxuriously creamy when slowly cooked with plant milk, while tart-sweet apple lends brightness and texture. Cinnamon bridges mountain tradition and orchard warmth, turning breakfast into a small ceremony of steam and spice.

Practical magic: rinsed quinoa loses any bitterness and cooks to pearly tenderness; a short rest afterward lets every spoonful thicken into spoon-hugging comfort. A drizzle of maple rounds the edges without overpowering the grain’s gentle nuttiness, making this as wholesome as it is soothing.

Ingredients

Simple pantry staples let quinoa shine. Use a tart, crisp apple for contrast, and adjust sweetness to taste.

150 g white quinoa, well rinsed
200 ml water
300 ml oat milk (unsweetened)
180 g apple, peeled and small-diced
5 g cinnamon stick
1 g fine sea salt
25 ml maple syrup (or to taste)
2 ml vanilla extract
2 g ground cinnamon, for finishing
20 g raisins (optional)
5 ml lemon juice (optional, to keep apple bright)

Nutrients

irongood
From quinoa
fiberhigh
From quinoa and apple
proteingood
From quinoa
vitamin Csource
From apple
magnesiumhigh
From quinoa
manganesehigh
From quinoa

Instructions

For the creamiest texture, keep the simmer gentle and let the pot rest off-heat—this transforms the grains into a spoonable porridge.

1
Rinse the quinoa under cold water for 30–60 seconds, rubbing the grains to remove bitterness. Drain well.
2
Combine water, oat milk, cinnamon stick, and salt in a small saucepan. Bring just to a simmer over medium heat.
3
Stir in the rinsed quinoa. Reduce heat to low, cover, and cook at a gentle simmer for 10 minutes.
4
Add the diced apple (and lemon juice if using). Stir, cover again, and cook 5–8 minutes more until the quinoa is tender and the liquid mostly absorbed.
5
Remove from heat. Discard the cinnamon stick. Stir in maple syrup and vanilla, then cover and let rest 3–5 minutes to thicken.
6
Taste and adjust sweetness. If you prefer looser porridge, stir in a splash more warm oat milk.
7
Spoon into bowls. Sprinkle with ground cinnamon and top with raisins if using.
8
Serve immediately while warm and creamy.

Chef's Tip

Dry-toast the rinsed, drained quinoa in the saucepan for 2–3 minutes before adding liquid to deepen its nutty aroma—no oil needed.

Fun Fact

Quinoa, native to the Andes, was revered by the Inca as the “mother grain” and has been enjoyed as warming breakfast porridges for centuries.

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fandango

I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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