Keen on Quinoa for Brekkie

This really does taste like cinnamon “toast” crunch! I had just under 1 cup of leftover cooked white/red quinoa from making Buddha bowls, so I thought I’d give this a try. I saw this idea on Cookie + Kate‘s Instagram before going to bed last night; it seemed like the perfect way to get through our 3 hrs of med surg morning lecture and still make it to an afternoon spin (since I haven’t gone in since end of August 🙈).  Fun fact: I like using nuts from Trader Joe’s; they’re much cheaper and more bang for your buck. What a power breakfast this was! The cinnamon and pecans were quite fragrant and added such a great flavor. I know what I’m making next time I have leftover quinoa — Toasted Cinnamon Pecan Quinoa for breakfast. Side note, I might have to try this in a slow cooker… 

Ingredients (serves 1).

For the Bowl:

• 1 c cooked quinoa
• 2 T chopped pecans
• 1 t coconut oil
• 1/2 t cinnamon
• 1 t light agave nectar (or more to taste

Toppings:

• 1 T low-sugar dried cranberries (preferably unsweetened)
• 1 T unsweetened coconut flakes
• 1/2 t chia seeds
• Unsweetened original almond milk or milk of choice

Directions.

1. In a small saucepan, toast pecans over medium heat until fragrant — about 4 min. Toss or stir pecans every so often to prevent burning.
2. Once fragrant, add cinnamon and coconut oil, stirring well until oil liquifies. This should be pretty instantaneous.
3. Stir in quinoa and heat until warm.
4. Remove from heat, plate and add toppings. If you add milk, you may need to reheat if you prefer your breakfast warm or hot.
5. Enjoy!

Adapted from Cookie + Kate‘s “Cinnamon Toast Breakfast Quinoa.”