Happy Friday peeps! I don’t know about you, but I love breakfast. I’m an eggs and potatoes kinda girl, unless I’m back home in New Mexico, then I prefer a breakfast burrito smothered in red chile. But, I’m in Florida and I didn’t feel like making eggs, so instead I found a recipe for breakfast quinoa. I love quinoa! It’s so versatile and good for you. It’s very easy and quick to make and you can virtually put anything you want in it. I like to substitute it for rice too.
I found this recipe for breakfast quinoa here. I made the quinoa the same way, but I added different toppings. Once you have the quinoa made, you can add whatever you want to it. It was seriously delicious! I have never made a “sweet” version of quinoa, so I was excited to give it a try. Check it out! This recipe serves two.
1/2 cup quinoa
3/4 cup canned coconut milk (I used full fat)
2 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
After you rinse the quinoa, combine it with the coconut milk, vanilla, and cinnamon in a small saucepan. Bring it to a boil, then reduce the heat to a simmer. I let mine cook for about 20 minutes, but keep an eye out for it until you see that it’s fluffy.
I cut up an organic apple into squares and sprinkled sliced almonds. You can also drizzle honey or agave if you want it a bit sweeter. Both are yummy options :) You can also cut up a banana and add pecans or walnuts. Really, whatever you’re in the mood for or whatever crunchy options you have.
Once the quinoa is cooked, divide it into two bowls and add your choice of toppings. Drizzle a bit more coconut milk over it, and there you have it! A warm, crunchy, and nutritious breakfast that will keep you full for quite some time.
Also, I went ahead and made chia seed pudding with my leftover coconut milk. Another easy recipe! Enjoy :)