The way we start our mornings can affect the rest of our day. That’s why eating a nourishing and nutrient dense breakfast is so important to living a healthy and happy lifestyle. So behold, Breakfast Quinoa! This super food is a complete protein, filled with nine amino acids, twice as much fiber as other grains, and high levels of iron, magnesium, and B2. Add some of your favorite fruits, yogurts, and spices, and you have yourself a deliciously healthy start to your day.
BERRYLICIOUS BREAKFAST QUINOA:
This delicious bowl of awesomeness combines all your favorite breakfast essentials, like almond milk, berries, and coconut.
Combine 1 cup [vanilla] almond milk
3/4 cup original quinoa
1/4 cup red quinoa
1 cup fresh berries (blackberries, blueberries, raspberries)
1 teaspoon ground cinnamon
1/3 cup chopped walnuts, toasted
3 teaspoons agave nectar or stevia
2-3 tablespoons shredded coconut
CINNAMON RAISIN QUINOA
photo credit: Rabbit Food for my Bunny Teeth
Our next quinoa recipe comes from one of our favorite food bloggers, Catherine from Rabbit Food for My Bunny Teeth.
This tasty breakfast bowl is packed with juicy raisins and metabolism-boosting cinnamon. Start the day with the tasty treat and stay energized through the whole morning!
1/2 cup unsweetened almond milk (or nonfat dairy milk)
1/4 cup dry uncooked quinoa
1/4 cup raisins
2 Tbsp sliced almonds
1/2 tsp vanilla
1/4 tsp cinnamon
Combine milk, vanilla, cinnamon, and quinoa in a small saucepan. Bring the mixture to a boil. Once it reaches a boil, lower heat and cover for 10-15 minutes until the milk has been soaked up. While quinoa is cooking, place raisins in a small bowl of water and let them soak. After quinoa has finished cooking, strain the plump raisins from water and add to quinoa along with the almonds. Serve hot.
For more from Rabbit Food for My Bunny Teeth, see here:
APPLE CINNAMON QUINOA PARFAIT
Breakfast in bed will never be the same with these Apple Cinnamon Quinoa Parfaits.
They’re the perfect blend of sweet, crunchy, and nutritious.
Recipe via: Epicurean Mom
For Oat Crumble:
1 cup rolled oats
1 1/2 tablespoons coconut oil, melted
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Combine all ingredients in a small bowl. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
For Cinnamon Apple Compote:
4-5 apples (preferably lady alice), peeled, cored and coarsely chopped
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoons sugar
1 cup water, or more if necessary
In a medium saucepan over medium heat, combine all ingredients, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely. Cover and refrigerate for at least 1 hour.
Cook 1 cup quinoa according to package directions. Once cooked, add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.
2 cups non-fat vanilla, greek yogurt
Spoon 1/4 cup yogurt in bottom of glass, 1/4 cup quinoa, 1/4 cup cinnamon apple parfait. Repeat the layering and top with oat crumble. Repeat with remaining glasses.