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Protein-Packed Brown Sugar Cinnamon Breakfast Quinoa

While we eat a ton of quinoa (we make it in our rice cooker!), I’ve never actually considered making quinoa for breakfast until I found a breakfast quinoa recipe on the Silk website.

I have to admit that I haven’t been eating as healthfully as I’d like recently… Knowing that eating a healthy breakfast helps me stay on track for the day, I decided to give breakfast quinoa a try with an open mind. And wow, did it ever exceed my expectations!

Breakfast Quinoa With Silk Soymilk

When you cook quinoa in soymilk, something magical happens. I love the firm texture of the cooked quinoa (versus a mushier oatmeal), and the Silk Original Soymilk gives it lots of richness and creaminess. I sweetened mine with brown sugar and added some cinnamon and dried cranberries for additional flavor and texture, but this is a super versatile recipe, and you can easily adapt it to suit your tastes.

Raisins, dried cherries or dried apples would make wonderful mix-ins, or you can go the fresh route with diced peaches, blueberries or strawberries. Don’t like brown sugar? Substitute your favorite honey or agave nectar. And instead of toasted pecans, try walnuts, almonds, or cashews. You could even stir in your favorite nut butter.

Breakfast Quinoa Recipe

The combination of quinoa and soymilk means this breakfast quinoa recipe is packed with protein, while still being relatively low calorie. It’s a filling breakfast option that keeps me feeling full until lunchtime!

Brown Sugar Cinnamon Breakfast Quinoa

Brown Sugar Cinnamon Breakfast Quinoa

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 2 cups Silk Original Soymilk
  • 1 cup quinoa, rinsed
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans

Instructions

  1. Bring soymilk and quinoa to a boil in a medium saucepan. Reduce heat to low and simmer, covered, for about 15 minutes.
  2. Stir in brown sugar, cinnamon and dried cranberries. Continue to simmer, uncovered, for about 5-7 minutes, until most of the liquid has been absorbed.
  3. Remove from heat. Spoon into bowls and top with toasted pecans.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

Cooking With Soymilk

Did you know that soymilk can be substituted one for one with dairy in your favorite recipes? With more calcium and fewer fat and calories, it’s a great way to lighten up those recipes that you normally save for special occasions. It’s delicious in smoothies, mashed potatoes, creamy soups, and breakfast treats — and that’s just scratching the surface!

This conversation is sponsored by Silk. The opinions and text are all mine.

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