GF Friday: Creamy cinnamon quinoa and acorn squash breakfast bowls
When you think of quinoa and acorn squash together, you might think side dish or salad. Think again! Break out this combo for a flavorful and healthy breakfast seasoned with cinnamon and topped with cranberries.
I don't always make time for a proper breakfast, but this recipe and its combination of flavors and textures in a hearty breakfast bowl make me want to do the right thing in the a.m. Quinoa is a well-loved and versatile, gluten-free grain that doesn't disappoint any time of day.
The cinnamon, maple syrup and brown sugar are mixed in with the quinoa for the entire cooking process. What you end up with is creamy goodness full of flavor — and that's before adding milk, cranberries and acorn squash. The squash is easy to make and adds color and a powerhouse of nutrition to your morning meal.
Gluten-free, creamy cinnamon quinoa and acorn squash breakfast bowl recipe
This breakfast bowl can be changed up so you can serve it throughout the week without room for boredom. For added texture, try adding toasted nuts or almonds to your bowl. Swap out the cranberries for fresh fruit like banana slices or diced apples, or sprinkle with a bit of shredded coconut.
Prep time: 5 minutes | Cook time: 1 hour 5 minutes | Total time: 1 hour 10 minutes
- 1 acorn squash
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup uncooked quinoa
- 2 cups water
- 3 tablespoons maple syrup
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup dried cranberries
- Milk, for serving
- Preheat the oven to 400 degrees F. Cut the acorn squash in half lengthwise, and scoop out the seeds and any stringy pieces.
- Place the squash cut side up onto a baking sheet. Brush the surface and the hollowed-out area of each half with the softened butter. Season with the salt, pepper and 1 tablespoon of brown sugar.
- Bake the squash uncovered for about 45 minutes or until fork tender. Remove, and allow it to cool to the touch.
- Slice the squash into 2-inch strips, and then cut each into cubes and remove the skin. Set aside.
- About halfway through the cooking time for the squash, add the quinoa to a medium saucepan. Add the water, maple syrup, remaining brown sugar and the cinnamon.
- Bring the mixture to a boil. Reduce the heat to simmer, cover, and cook for 15 to 20 minutes or until the liquid has been absorbed. Remove from the heat, and stir in the cranberries.
- Divide the quinoa mixture into 2 bowls. Divide the squash cubes, and add them to the quinoa. Serve with milk to pour over the quinoa.
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