These healthy apple and cinnamon quinoa bowls are a great way to prep for the week ahead. The bowls combine quinoa, cinnamon apples and your favorite toppings to make for a savory breakfast bowl.
If you love the convenience of overnight oats, you will love these overnight quinoa bowls. Top them with unsweetened coconut, sea salt, pumpkin seeds and maple syrup, and you have an apple pie tasting meal.
Below are directions for 6 breakfast bowls. I prefer making one large batch to eat all week long. It’s how I SIMPLIFY my mornings!
Portions- This recipe makes larger breakfast portions. A typical serving of quinoa is 1/2 cup. For this recipe each jar will hold 3/4 cup. So, if you like bigger breakfasts like me :), then follow the recipe below. To portion each jar to be one serving, just cut the amount of quinoa in half, before cooking. (Instead of 2 cups dry, just use 1 cup dry and 1 1/4 cup water).
Equipment needed:
- Instant Pot (for quinoa). If you don’t have an instant pot, cook the quinoa according to package directions in a sauce pan on the stove.
- Skillet
- Mason Jars (6)
Ingredients: (for a batch of 6)
Quinoa:
- 2 cups uncooked quinoa
- 2 1/2 cups water
Sauteed Apples:
- 1 TBSP coconut oil
- 4 apples, core removed and diced (divided)
- 1 1/2 tsp cinnamon
- 5 TBSP chia seeds (divided)
- 1 1/2 cup water (divided)
Optional toppings: unsweetened coconut flakes/chips, raw pumpkin seeds, sea salt, maple syrup
To make the quinoa and apple bowls:
- Start with the quinoa. Follow directions here on how to make quinoa in the instant pot. (2 cups quinoa, 2 1/2 cups water. High pressure cook for 3 minutes, natural release for 10. I would use water for this recipe and not broth).
- While your quinoa is cooking, core the apples and dice into about 1/2-1 inch pieces. Heat 1 TBSP coconut oil in a warm pan. Over medium heat, add the apples to the pan along with the cinnamon. Cook for about 5 minutes, or until soft. Stir frequently so the cinnamon doesn’t burn the pan.
- Once the quinoa has finished cooking, divide the quinoa evenly among 6 mason jars. Each jar will hold about 3/4 cups of quinoa. You will have about 1/2 cup quinoa leftover at the end. I normally just add it to the mason jars, or save it for another meal.
- Next, add 1 TBSP of chia seeds to each jar followed by 1/4 cup water.
- Top each jar with the cooked apples, dividing them evenly among the 6 mason jars (about 1/2 cup each jar).
- Put the lid on each jar and shake well. Remove the lid and allow to cool. Once cool, put the lid on and refrigerate for up to 6 days.
- To heat: warm in the microwave for about 1 minute, or pour into a pan and heat until warm.
- Toppings: After warming, I love topping mine with raw pumpkin seeds, unsweetened coconut flakes, a pinch of sea salt and maple syrup. Sea salt adds a lot of flavor!
Check out these other make-ahead breakfast recipes:
Quinoa and Egg breakfast muffins
Instant Pot Hard Boiled Eggs
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Enjoy, friends!
Healthy Apple and Cinnamon Quinoa Breakfast Bowls
Equipment
- Instant Pot
- Skillet
- Mason jars (6)
Ingredients
Instant Pot Quinoa
- 2 cups uncooked quinoa
- 2 1/2 cups water
Sauteed Apples
- 1 tbsp coconut oil
- 4 apples, core removed and diced into 1/2"-1" pieces (no need to remove the skins) (divided)
- 1 1/2 tsp cinnamon
Extras to add to the bowls:
- 1 1/2 cup water (divided)
- 5 tbsp chia seeds (divided)
Optional Toppings
- unsweetened coconut flakes/chips
- raw pumpkin seeds
- sea salt (to taste)
- maple syrup (to taste)
Instructions
- Start with the quinoa. Follow directions here on how to make quinoa in the instant pot. (2 cups quinoa, 2 1/2 cups water. High pressure cook for 3 minutes, natural release for 10. I would use water for this recipe and not broth).
- While your quinoa is cooking, core the apples and dice into about 1/2-1 inch pieces. No need to remove the skins.
- Heat 1 TBSP coconut oil in a warm pan. Add the apples to the pan along with the cinnamon. Stir. Cook for about 5 minutes, or until softened. Stir frequently so the cinnamon doesn't burn the pan.
- Once the quinoa has finished cooking, divide the quinoa evenly among 6 mason jars . Each jar will hold about 3/4 cups of quinoa. (**You will have about 1/2 cup quinoa leftover. Either distribute it among the 6 mason jars, or save it for another recipe/meal).
- Next, add 1 TBSP of chia seeds to each jar followed by 1/4 cup water. Finally, top each jar with the cooked apples, dividing them evenly among the 6 mason jars. (about 1/2 cup apples in each jar). Put the lid on the jar and shake well.
- Remove the lid and allow to cool.
- Once cool, put the lid on and refrigerate for up to 6 days.
- To heat: warm in the microwave for about 1 minute, or heat in a pan on the stovetop.
- Toppings: I love topping mine with a pinch of pumpkin seeds, unsweetened coconut flakes, sea salt and maple syrup.
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