This is a great alternative to the usual oatmeal and eggs in the morning. A delicious and warm protein packed breakfast recipe I found on Cookie and Kate. Adding my favorite ingredients and toppings, this Cinnamon Toast Breakfast Quinoa is a perfect balance of nutrition and comfort.
Quinoa is a gluten free “super grain” loaded with fiber, antioxidants and numerous nutrients but more importantly provides all nine essential amino acids – making this more than just a delicious breakfast meal. Give it a try and feel free to add your favorite whole foods toppings and spices. Enjoy!
INGREDIENTS
Breakfast Quinoa
- 1/4 cup chopped raw pecans and walnuts
- 1 teaspoon coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Tiny pinch of salt
- 1 cup cooked quinoa
- 1 tablespoon maple syrup
Toppings
- 1/4 cup fresh berries
- 1 tablespoon chopped dried cherries
- Sprinkle of hemp seeds, chia seeds or flax seeds
- 1 dollop of sunflower seed butter
DIRECTIONS
- Warm the walnuts and pecans in a small saucepan over medium heat, shaking the pan often until fragrant and toasty (approx 5 min).
- Add coconut oil, vanilla extract, cinnamon and salt to the pot. Stir frequently until cinnamon is fragrant (about 30 seconds).
- Add the quinoa to the pot and stir to combine. Stir until the quinoa is warmed through (approx 2 min). Remove from heat and stir in the maple syrup.
- Transfer the mixture to a bowl and add toppings with a sprinkle of cinnamon. Serve and enjoy!