Breakfast Quinoa

There’s so many yummy things a person can have for breakfast but I’m the type of person that gets excited about pancakes, waffles…you know the healthy stuff. hehehe. So I’m always searching for high protein breakfasts that aren’t always about eggs. Don’t get me wrong, I love eggs, but there’s 365 days in a year and I’d like some variety. So this exploration has led me to this little recipe that makes me quite happy. More than the fact that it taste great it also eats as a leftover brilliantly, so you can make it the night before and have a quick healthy breakfast in no time. It has “stick to your ribs” goodness with out the gut bomb feeling of oatmeal. The best part is that by changing the dried fruit and nuts in the recipe, the possibilities are endless.

With 15 grams of protein per serving in quinoa alone, this makes the perfect breakfast that won’t leave you feeling hungry 2 hours later.

Breakfast Quinoa

• 1 1/2 cups quinoa
  3 cups water
  1 tsp cinnamon
  1 tsp vanilla extract
  1/2 cup toasted pumpkin seeds
  1/2 cup dried cranberries
  1/4 cup brown sugar or 3 Tbsp honey

In a large pot, add 1 tsp of vegetable oil and quinoa. On medium high heat toast the quinoa until there is a nutty aroma and the seeds begin to pop. Add the water and the remaining ingredients (except the pumpkin seeds) and simmer covered for 20 minutes. Remove the quinoa from the heat, stir in the seeds and serve with warm milk, yogurt or fresh fresh berries.

Change it up! Try dried cherries and brazil nuts, or raisins and walnuts and maple syrup instead of honey, apricots and cashews. If you try a yummy combo, let us know.