Cinnamon Toast Breakfast Quinoa

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

1. Warm the walnuts and pecans in a small saucepan over medium heat, shaking the pan often until fragrant and toasty (approx 5 min).
2. Add coconut oil, vanilla extract, cinnamon and salt to the pot. Stir frequently until cinnamon is fragrant (about 30 seconds).
3. 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.
4. Transfer the mixture to a bowl and add toppings with a sprinkle of cinnamon. Serve and enjoy!