Tulum-Inspired Quinoa Breakfast Bowls

We were first introduced to the idea of quinoa for breakfast in Tulum. I ordered this breakfast bowl early in the trip and then many times after that. This recipe is so simple and easy, filling but light, healthy, and unexpected. Below are the directions for two servings


  • 2C dried quinoa

  • Soy milk

  • Cinnamon

  • Fruit/berries/nuts of your choice

Directions: First of all, cook the quinoa. I use a rice cooker to cook my quinoa and it's so simple. I use 2:1 water to quinoa, turn the cooker on and wait about 15 minutes. I added some sprinkles of cinnamon to flavor my quinoa for this recipe. Once the quinoa is cooked, add milk to give your bowl a porridgy consistency. My favorite milk of choice to add is soy because I think it gives the bowl a nice nutty flavor but choose according to your preferences (almond, coconut, ect). Top with chopped fruit (I use whatever I have around but berries, apples, mangoes are all good choices), add any chopped nuts if you'd like and sprinkle with cinnamon. Enjoy! Cooked quinoa is always nice to have on hand, so you could always have some made ahead of time to save time in the morning. In that case, you'd just warm the quinoa with milk, and add your toppings.