in pursuit of more

living with just a little less

Single Serve Quinoa, Apple, & Almond Butter Breakfast Bowl

Want to get in your apple a day? Here is a warm way to start your winter mornings that makes getting your apple a day a (delicious) cinch.

A nice warm bowl of protein and fibre-filled fuel is a great way to start a big day, especially if you’ve got a lot on the go (anyone out there?!). Because as much as I love to scheme about food and think about recipes, there is a big big life out there to lead with lots of daily responsibilities, so fueling up early can help on those days when the to-do list is long.

Because, as we know, life is about so much more than just food.

On that note I’ve got to say – for those of you who read, paused, thought, commented, and emailed me or shared your own stories on my last post, I not only thank you, but I salute you all.

To recognize & face difficult parts of ourselves is indeed a difficult thing to do, and in understanding that weakness is an affliction no one is ever spared from, it was important that I honored the real reason I am here.

So thank you to all of you, for making that (small) part of me welcome, and for your kind words of support, and in turn for your bravery and honesty in sharing your stories with me and everyone else. Really, as a co-worker of mine says…mad mad love (I can’t quite pull that off but have always wished I could and you get the idea).

A few posts back I brought up this NYT article about how our consumption of quinoa has affected the people of Bolivia. I was glad to see that many of you are aware of this and already approach this grain with (just a little) more reverence than maybe some other foods, and perhaps try (just a little) harder not to waste any when you cook with it.

This is a good thing! If you haven’t read the article yet, I encourage you to have a read, and then make this hearty breakfast for one (or two depending on what you enjoy it with).

Single Serve Quinoa, Apple, & Almond Butter Bowl:

(1/3) cup quinoa
(2/3) cup water
(1) apple, peeled, seeded and chopped
(1) tsp maple syrup or honey
(1) tbsp almond butter
(1) tsp coconut butter (optional)
a pinch of sea salt
fruit or berries for the top
(1-2) tbsp of toasted nuts or seeds of choice (here we have toasted walnuts)

To cook, start by peeling and seeding your apple. I like to use the ones that are maybe (just a little) past the crunchy stage where I eat them as is, as I hate to waste apples, especially this time of year when they are just so darned good.

Put up to boil in a small pot the quinoa, apple, and cold water. Once the boil is reached, turn the heat to low (do not remove the lid) and cook, covered, for 20 minutes, or until the water is absorbed.

While the quinoa cooks, combine together the almond butter, coconut butter, and honey in a small mixing bowl. If you are toasting nuts from scratch, heat a dry skillet and toast the nuts lightly until fragrant. Remove from heat and allow to cool. Once the quinoa is ready, scrape the cooked apple/quinoa mixture directly into the bowl with the coconut/almond/honey mixture. Sprinkle in a pinch of salt and stir all to combine.

Transfer the mixture to a clean serving bowl and top with choice of nuts, and perhaps some frozen blueberries for a hit of summer on a dark morning. These frozen beauties made for a lovely contrast to the warmth of the cooked grain. You can also add a small spoon of thick plain yoghurt if you like, or milk if that is your preference. Perfect to warm those bones on a chilly day.

75 responses to “Single Serve Quinoa, Apple, & Almond Butter Breakfast Bowl

      1. I am eating this right now Shira and it is just delicious! I left my apple unpeeled, used coconut oil instead of coconut butter, coconut nectar as the sweetener added a little cinnamon and topped mine with fresh strawberries and walnuts. Thanks so much for this amazing breakfast 🙂

  1. My favorite Fall breakfast is very close to this :)! I cook a cup or so of quinoa at a time and then in the morning all I have to do is warm it with whatever for breakfast. Between my CSA and the local farmer’s market, I’ve also been roasting buttercup squash or sugar pumpkin frequently. And I have local huckleberries and sweet cherries in my freezer. So….. quinoa, squash or pumpkin, cherries or huckleberries, milk and a little maple syrup is my breakfast of late.

    Your combination sounds wonderful and I intend to add that in the rotation also. And thank you for sharing the link re Bolivia.

    1. Your combos sound to die for Liz! I would never think to add roasted squash or pumpkin to breakfast..and with frozen cherries or wildberries? Amazing and I do see a lovely resemblance to this..wonderful! 🙂 Thanks!

  2. This recipe pretty much encapsulates all the things I love. I can’t wait to add it to the circulation. Also, I just love your blog. Somehow you touch on all the important life stuff with an organic simplicity. Thank you. <3

    1. Thanks so much Rachel! I really appreciate having you here, and thank you for your kind words! I had a quick peek at your blog too and I plan to have a closer look very soon! Have a wonderful week!! 🙂 xo

  3. I’m drooling over your wooden chopping border now – how did you manage to get such textures? Quinoa’s Avatar in your post looks absolutely yummy, healthy and do-able. SO I’m going to adopt this post for my breakfasts for sure:)

    1. Thanks Ishita! I think it’s the way the wood grows in Provence – aren’t the textures gorgeous? You won’t believe I was thinking of you at the precise moment your comment came in today…was a little spooky weird – in the best possible way! 🙂 XO

    1. I take it that’s a typo Nick, but I’m terribly flattered to be confused with Shira. Email me your mailing address. I get organic quinoa quite cheaply here in bulk, I’ll send you enough to create something yummy with! 🙂

    2. Can’t wait for the day Somer’s actually gets to you! And though I wouldn’t mind trading places with Somer, I think it’s just too sweet that you got us mixed up today 🙂 It’s okay, it’s a compliment so I don’t mind! XO

      1. Oh crap – why on earth did I do that?! My excuse is that I’d just been working all day… sorry, Shira 😀 – not that it’s an insult, but still, it’s polite to get names right!

    1. Thanks! I can’t decide how I like quinoa more so I like to switch it up – the light texture lends itself really well to sweets and breakfast fruit 🙂 I hope you like it! Thanks for stopping by!

  4. Shira, I’m always so rushed in the morning getting the kids off that I only make hot breakfast on the weekends. This sounds so comforting and delicious though that I may start it the night before and re-heat it in all its glory and goodness. This dish looks like it warms the heart, soul and belly! xoxo

    1. For sure Somer! I think that would almost be better…the apple would sit out overnight and regain some of it’s texture after cooling down 🙂 I’d love to know how that tastes and I might just do the same! Thanks! X

      1. Ha I did it! It was awesome Shira! You’re a genius. I think I’ll be cooking up another pot tonight. We have a snow forecast here and the green smoothies need to be retired to later in the day when I’m not sooo cold 😉 Love this breakfast!!! YUM!

  5. Love the idea of warm and appley breakfast with frozen quenching blueberries strewn on top! And I love (of course I do, you knew) the idea of doing one scary thing each day! Thanks (always) for the lovely thoughts and food you share. (Mostly thanks for sharing you!) xx

    1. My utmost pleasure Spree – and of course – you are always a delight in my day! Thank you for your wonderful ways and your willingness to scare yourself! Living life to the fullest comes with fears too 🙂 Hugs to you! xx

  6. I’m way behind on the quinoa train, but this looks like a good place to get on. 🙂 This reminds me of a wonderful oatmeal recipe I got from “Get It Ripe”, by Jae Steele. I make up the dry ingredients in snack-size Ziplocs, then I have one ready any time. I also like the whole grain pancake mix from Vegan Diner, by Julie Hassan. It used whole wheat pastry flour, quick oats and corn meal/flour (plus some other ingredients) and I make a big batch, store it in the freezer, then mix it with almond milk and vanilla, then add the blueberries when cooking. Yum!! Wish it were breakfast time! 🙂

    1. Wow – so do I! Thankfully breakfast is only hours away now…I love the idea of packing them up in bags to have ready, I’ve been planning something similar with the week’s smoothie ingredients. Now I just have to do it, thanks for the inspiration! And you know what they say about better late than…well, you know 🙂

  7. Lovely Shira – you know how much I love quinoa! In fact, we are having it for dinner tonight, an Indian spiced chicken quinoa pilaf (I wonder if it would work with tofu…?)

    Your breakfast looks absolutely scrummy. I may even have to make it this week as a green smoothie alternative (too much indulgence while away!) 🙂

    1. J – I love the sound of you curried quinoa! Tofu or chicken I bet it’s delightful!
      This will stick to your ribs and give you energy all day… to hear how it goes! 🙂

    1. It’s the best (and most delicious) way to get your fiber in! I’m with you ten months of the year…hard to eat apples when they are out of season 🙂

  8. Ever since I have discovered Quinoa, I have been in love with it! Its nuttiness is so addictive.
    Loved each one of your quotes and your efforts in find the apt ones for each post.
    Most often than not, we are afraid of change, of the unknown. And to try something scary (however small) knowingly needs courage, however little. Thanks for that last quote!

    1. Happy you enjoyed that quote Radhika – and thank you for your lovely words (*blush*) – I share in your love for quinoa, and need to come by your beautiful blog for a visit! XO Hope you are well!

  9. What a beautiful, simple and nourishing recipe Shira – loving the use of quinoa here.

    Winter morning breakfast always starts with a cup of tea and either cream of wheat with a drizzle of maple syrup and a healthy dose of cinnamon sprinkled with berries or a scoop of peanut butter or oatmeal prepared the same way. This is definitley going on my list of must make soon!

  10. I like the idea of cooking quinoa with apples for breakfast. Could you suggest a different type of dressing/sauce that would go well? I love almond butter, but no one else does in my family 🙁 Thank you so much

    1. Hi Ewa! So sorry for the delay – somehow I missed this! You could use any nut butter you like here, peanut butter or tahini, or even skip it entirely 😉 It will still be wonderful!

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