Menu
Quinoa is the new oatmeal. I love that it has some texture (even if it is overcooked) and the nutty flavor pairs so well with fruit. Bonus: it is a complete protein and is full of fiber so you receive satiety without relying on animal products. If you need a new breakfast go-to give this one a shot because you really can’t mess it up and you can easily change it up depending on what ingredients you have available.
Breakfast Quinoa
Serves 1
½ c uncooked white quinoa
½ -1 c soymilk (or other dairy-free milk)
¼ tsp cinnamon
½ tsp vanilla extract
4 tsp coconut sugar
For serving: diced apple or fresh raspberries, 1-2 tbsp sunflower or pumpkin seeds, 1-2 tbsp chopped nuts, 1 tbsp coconut flakes, 1 tbsp pecan and date crumble
Rinse quinoa well. Bring 1 cup of water to a gentle boil and stir in quinoa and coconut sugar. Allow quinoa to simmer for 15 minutes or until soft. Remove from heat and allow to sit for a few minutes to absorb any remaining water. Quinoa can be cooked up to 2 days ahead.
Gently heat quinoa, soymilk, cinnamon, and vanilla in a small saucepan. Divide into two bowls and top with fruit, nuts, seeds, coconut, and don’t forget the crumble!