Food & Cooking Recipes Breakfast & Brunch Recipes Quinoa or Millet Breakfast Bowl Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 11, 2021 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, April 2021 Rate It PRINT