Wanna have a lil’ dessert for breakfast?

I thought so.

I like to think of this sweet breakfast recipe as dessert in the morning- even though there’s no cookies or cake or ice cream. It’s still fun to call it a Sundae, isn’t it?

 The other day I was bouncing around my kitchen and made a bit too much quinoa. Yes, Amie got a little too excited and made 4 cups of cooked quinoa. Ummmm. Ya. What’s a gal to do with 4 cups of quinoa? Well let’s just say you’ve gotta lotta quinoa comin’ your way this Spring. I was down at my parent’s home in their kitchen when this happened so I had to get a bit creative and make use of this quinoa so it didn’t go to waste.

I pretty much made every quinoa recipe under the sun for my parents and stocked ’em up in their fridge. But I had about 1/2 cup leftover and just as my father walked in the kitchen to make his oatmeal – I got an idea and tossed the quinoa with a few ingredients to make a ‘Sundae’- he loved it and so that is how this quinoa sundae idea came about.

I tested this recipe with a bunch of different ingredients but this combo was my favorite so I hope your taste buds find it fabulous, as well! I love homemade breakfasts like this because they’re so easy to make, last forever when stashed in the fridge and tastes amazing with almond milk yogurt and a drizzle of sweet honey.  These sundae’s have been a staple with my clients for awhile now- they seem to go through breakfast stages (as do I) where they’ll eat a certain recipe every day for months and then will move on. They’re on this Sundae kick now so we’ll see how long this lasts! But the fun thing about this recipe is that it really can’t get boring because there are so many variations that you can add in and play around with- you can try some coconut flakes or ground flax seeds for instance.

I.Could.Eat.This.All.Day.Long. It is SO addicting! Full of protein, whole grains, healthy fats and fiber- what else can you ask for before the sun rises?

If you’ve never made homemade quinoa Sundae’s before- now’s your chance. Just fill up a cute mason jar and grab a spoon and you’re all set. You can even screw on the top and bring this breakfast with you to work if you don’t have time to savor it in your kitchen or while blow drying your hair, putting on your makeup, dressing the kids, etc…

I hope you love this recipe as much as I do because it’s a part of the Almond Board of California’s Spring Booklet!

I’m so excited to announce I’m working with the amazing Almond Board of California and I’ve developed 6 yummy recipes that can all be gluten-free, dairy-free and vegan. Head on over and check them out- you’ll wanna print the entire booklet; these tips and recipes are perfect for any Spring gathering or a simple day at home. I’ve got everything from breakfast to dessert in this booklet and I know you’ll love ’em all.

This is just one of my yummy Almond Board recipes- you’ve got 5 more comin’ your way so sit tight and check back next Monday for the next one!

Now don’t forget to hop on over to my Facebook Page everyday until April 22nd where I’m giving away new prizes everyday for my ‘Spring Has Spring’ Giveaway.

5.0 from 3 reviews
Warm Almond Quinoa Breakfast Sundae
 
Prep
Cook
Total
 
Gluten-Free and Dairy-Free
Recipe type: Breakfast, Side Dish
Serves: 8
Ingredients
  • 1 cup uncooked quinoa
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ⅓ cup unsweetened almond milk
  • 1 tablespoon slivered almonds
  • 4 large apples, cored and chopped
  • 1 cup dairy-free yogurt
  • 1 teaspoon almond butter, melted
  • 1 teaspoon honey
Instructions
  1. Rinse quinoa thoroughly in cold water and drain. Place the rinsed quinoa in a medium saucepan with 2 cups water and bring to a rolling boil. Turn down to low heat, cover and cook for 15 minutes until all the water is absorbed. Remove from heat and add in cinnamon and sea salt.
  2. In a medium saucepan over medium-low heat, cook almond milk until warm, about 3-4 minutes.
  3. Layer quinoa, slivered almonds, apples and yogurt in four serving glasses. Repeat until glasses are filled with quinoa on the top layer.
  4. Pour warm almond milk over the quinoa. Drizzle with warm almond butter and honey and serve immediately.
Notes
Servings: 8 Serving Size: ½ cup Calories: 176.3 cal • Fat: 2.5 g • Protein: 4.7 g • Carb: 35.1 g • Fiber: 4.8 g • Sugar: 14.9 g • Sodium: 83.1 mg

 

My
Best-Selling Cookbook

Over 200 plant-based recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Buy Now

Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

5 Simple Steps to Optimal Gut Health

Did you know the health of your gut can be responsible for 70% of your immune system functioning? Increase energy, ease bloating, optimize digestion, and get to the root cause of unwanted symptoms.

Get Your Free Guide
Previous Post 'Creamy' Gluten-Free & Dairy-Free White ...
Next Post Sesame Roasted Pumpkin Seeds...
  • Share

32 comments

  1. Amie, I will try this one. I love quinoa. I filled out a survey for the New York Times asking about their recipes. They asked where I got other recipes and I said The Healthy Apple!!!!! It looks like you are setting the culinary world on fire.

    1. Thanks Cathy; you are so kind! Thank you so much; great to hear from you and yes I hope to see you at the shore this summer, too! Have a great spring.

  2. Looks sooo good – and easy (especially since I keep a bowl of cooked quinoa in the fridge!)! Love simple breakfast recipes, thanks for sharing!

  3. HI AMIE,

    THIS LOOKS WONDERFUL I MAKE QUINOA ALL THE TIME WILL TRY THIS FOR A DIFFERENT BREAKFAST, SOMETIMES I EAT THE SAME THING OVER AND OVER LIKE CEREAL AND FRUIT I KNOW I WILL LIKE THIS THANK YOU FOR SHARING .

  4. I’ve just recently heard about quinoa and it health benefits. This looks an interesting alternative to my porridge oats that I have for breakfast every morning. I love it but its nice to have a change once and while.

    Many thanks for posting this.

  5. Just made this recipe this morning. I’ve never cooked Quinoa and it was super simple! And me and the hubs found this dish to be very very tasty! Can’t wait to eat the leftovers tomorrow 🙂

    1. Dianna, you can use any yogurt you’d like such as plain, Greek, etc. I used dairy-free yogurt since I cannot eat dairy and many of my clients and readers cannot eat dairy, as well but feel free to use any yogurt you’d like to.
      Enjoy!

Share Your Thoughts

Rate this recipe: