4.6 15 Published Mar 09, 2017, Updated Jul 17, 2023
Quinoa Breakfast Bowl Inspired by My Trip to Tulum
One morning Laurel and I had breakfast at Canopia, a cute little restaurant connected to Yoga Shala that served breakfast/brunch in the morning and Thai cuisine at night. We never made it back for Thai, but the breakfast was delicious. Laurel had Huevos Motuleños and I had the cinnamon quinoa breakfast bowl. I almost went for eggs as well, but once I saw the description for the cinnamon quinoa bowl… it was a done a deal. Lots of restaurants in Tulum had some sort of cinnamon quinoa breakfast bowl on the menu, but this one was called Early Bird so it was obvious that I had to get it. So happy I did because it was amazing — warm cinnamon-spiked quinoa with tons of fresh tropical fruit, ginger, crunchy cacao nibs and a hint of sweetness. One bite and I knew I’d be recreating the bowl at home. And it didn’t take long. Maria came over yesterday, we whipped up a couple bowls and I’m sharing the recipe with you today. I have quite a few recipes on deck to share, but for some reason I felt the need to share this one first so here you go! For this version I skipped the fresh ginger and sweetened the quinoa with a little maple syrup. With all the fresh fruit I only really needed a drizzle of maple syrup (like 1 Tablespoons or so), but feel free add as much or as a little as you like. And the fruit is up to you as well. I kept with the Mexican theme and used tropical fruits like pineapple, mango and banana, as well as blueberries and three different types of melon. You can use whatever fruit you have on hand!
