Food & Cooking Recipes Breakfast & Brunch Recipes Quinoa or Millet Breakfast Bowl Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 11, 2021 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Total Time: 15 mins Servings: 2 Yield: 2 Serves Here’s a quick, easy, and healthy way to warm up in the morning: Use leftover cooked grains like quinoa or millet as the base for a delicious breakfast. Once they're done simmering in milk (or your favorite alt-milk) with maple syrup, and cinnamon, simply spoon into bowls and top with sweet sliced banana and crunchy cocoa nibs. Ingredients 2 cups cooked millet or quinoa 1 cup milk (or alt milk) Pinch kosher salt 1 to 2 tablespoons pure maple syrup, plus more for serving Pinch ground cinnamon Sliced banana and cocoa nibs, for serving Directions Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in maple syrup and a generous pinch of ground cinnamon. Top with sliced banana, cocoa nibs, and more maple syrup before serving. Rate it Print