Breakfast foods are a bit of a challenge for me. I am not an egg lover, though I will eat them and cereal just seems boring. I am trying to create healthier versions of a warm breakfast without making it too complicated.
Quinoa is an ancient grain originally from Peru and it has a nutty earthy flavor. I find it good in salads, but for breakfast with a hint of cinnamon, it is a great alternative. Quinoa Porridge is rather simple to make with just a few ingredients. You can find quinoa in most grocery stores and it is higher in protein than regular oatmeal or cream of wheat. I made this recipe with almond milk, but if you prefer cows milk, go right ahead. This will definitely warm you up for a great day!
1 cup quinoa
1 1/2 cups vanilla unsweetened almond milk
1 cup water
1/2 teaspoon + 1/8 teaspoon cinnamon
1 apple, any variety – peeled and diced
1 tablespoon coconut oil
3 tablespoons brown sugar or coconut sugar
1. In a small saute pan, add the almond milk and water and heat on medium.
2. Add 1/2 teaspoon cinnamon to the almond milk and stir.
3. When the almond milk is simmering, add the quinoa. Stir the mixture together and continue to cook for about 20 minutes on low heat.
4. Meanwhile, in a small saute pan, add 1 tablespoon coconut oil and melt over medium/low heat.
5. Add the chopped apples and the other 1/8 of a teaspoon cinnamon to the pan.
6. Stir the apples gently while they cook for 4 minutes. Drizzle the apples with 1 tablespoon maple syrup.
7. When the quinoa is fully cooked, add the brown sugar and stir to combine. Continue cooking the quinoa for 1 more minute.
8. To Serve, spoon the quinoa into bowls and dollop with sauteed apples.
9. Drizzle with more maple syrup if desired. Enjoy!