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Cinnamon Toast Breakfast Quinoa
Yield: 1 serving
Who thought quinoa for breakfast could taste like cinnamon toast! As written, the recipe yields 1 serving, but I like to make a big pot of quinoa early in the week for easy breakfasts all week long.

Ingredients

  • Rounded 2 tablespoons chopped raw pecans
  • 1 1/2 teaspoons coconut oil
  • 1/2 teaspoon ground cinnamon, plus more for sprinkling on top if desired
  • Pinch (1/16 teaspoon) kosher or flaky sea salt
  • 1 cup pre-cooked quinoa* (for best texture, chilled leftover is ideal but freshly cooked may be used)
  • 1 tablespoon maple syrup, plus more if desired

Instructions

  1. First, toast the pecans before adding the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4-5 minutes. (Tip: To save a few precious minutes in the morning, I often prep a big batch in the oven – spread in an even layer on a rimmed baking sheet and toast for 5 minutes or until lightly toasted and fragrant – and then let them cool and store in an airtight container in the fridge.)
  2. Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
  3. Add the quinoa to the pot and stir to combine. Cook, stirring constantly, about a minute, reducing the heat to low if the quinoa threatens to scorch in the hot pan. You just want to warm and toast the grains lightly. Remove the pan from heat and stir in the maple syrup.
  4. Transfer the mixture to a bowl. It’s delicious as is, although you’re welcome to add an extra sprinkle of cinnamon, maple syrup, or any of the additional serving ideas mentioned below.

Notes

  • 1 cup of dry quinoa yields a little over 3 cups cooked quinoa

Delicious as is, but optional accompaniments include the following: 1/2 banana, chopped; 1 tablespoon chopped dried cherries or dried cranberries; a sprinkle of hemp, chia or flax seeds; milk or yogurt of choice

A few more ideas: Stir in some unsweetened shredded or flaked coconut along with the nuts; top the finished quinoa with a spoonful of applesauce

 

 

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