Camille Styles

Global Kitchen

Quinoa Breakfast Bowl With Saffron-Poached Peaches

June 7th, 2017

This might come as a shock, but I loathe oatmeal. I know, I know: it’s staple breakfast and a great way to get some whole grains into your diet, but there’s just something about the goopy texture and flavor that I can’t get over. I’ve even given overnight oats a try and still no success in jumping on the oatmeal train. After many trials and tribulations on the hunt for a hearty breakfast to switch up my green smoothie habit, I came across the idea of using quinoa as my breakfast grain of choice. Quinoa has always been a staple in my lunch time power bowl and salad recipes, so it was such a fun surprise to find a regular place for this protein packed grain in my breakfast rotation. Inspired as a lighter, brekkie version of one my favorite Indian desserts, kheer – which is a rice pudding type dessert – these quinoa breakfast bowls just might become your new fave way to get your grains.

Quinoa Breakfast Bowls with Saffron Poached Peaches

A Quinoa Breakfast Bowl with Saffron Poached Peaches and Spices from This Brown Kitchen

Serves 4


for the quinoa ::

  • 3/4 cup of quinoa, rinsed
  • 2 oz of almond milk
  • 1 tbsp maple syrup
  • 1 13oz can of coconut milk
  • 1/2 tsp vanilla extract
  • 2 sticks of cinnamon
  • 1 clove of star anise

for the peaches ::

  • 2 bags of black tea
  • 2 cups of water
  • 2 tablespoons maple syrup
  • 3 cardamom pods, cracked
  • 1/4 tsp saffron
  • a pinch of salt
  • 2 peaches, halved and pitted


for the quinoa ::

  1. in a stovetop pot, add the rinsed quinoa, milks, vanilla, spices, and maple syrup. stir to combine.
  2. bring the quinoa and liquid up to a boil, then lower the heat and let simmer until the quinoa is cooked through – about another 10-15 minutes. make sure there is liquid leftover in the pot, if the quinoa starts to dry out add additional almond milk. the consistency should be similar to a light porridge.
  3. remove from the heat and set aside to cool.

for the peaches ::

  1. in a large stovetop pot, brew the tea bags in two cups of water – follow instructions on your tea of choice.
  2. remove the tea bags and add the maple syrup, cardamom, saffron, and salt, stirring to combine.
  3. add the peach halves to the pot and add extra water if needed to cover the peaches. bring the peaches up to a light boil on medium – high heat until the peaches are knife tender, but still keep their shape. once the liquid is up to a boil this should take about 6 – 8 minutes depending on how ripe your peaches are.

to serve ::

  1. to serve cold, cool the quinoa in the fridge overnight. spoon quinoa into a bowl and pour over extra almond milk if desired. top with poached peach slices, other stone fruits, and toasted coconut.
  2. to serve warm, spoon quinoa straight from the hot stove pot into a bowl and serve with warm peaches. enjoy!

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Show Comments +

  1. These look so tasty! Sophie x

  2. Annabelle says:

    Hmm looks delicious! And gorgeous snaps!

    x Annabelle

  3. Eme says:

    This looks and sounds so yummy, I really can’t wait to try this recipe out for myself. Thank you for sharing!
    Eme x

  4. This is wonderful!

    I love your photos, they’re beautiful – and what an awesome recipe! I’m going to definitely be making this at home!

    I hope you have a great Thursday,

  5. Melissa says:

    I have been wanting to dip my toe in the quinoa-for-breakfast pool…this looks like the perfect place to start.

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