I am soooo boring about my breakfast. I rotate around either scrambled eggs, my favorite two-ingredient pancakes, but mainly oatmeal. Cooked oatmeal, overnight oatmeal, or even raw oatmeal. Healthy and easy options but after going on long oatmeal streaks I just get burned out. Blah.
Cue quinoa.
I've never thought of quinoa as a breakfast food. Sure it's a great sub for rice but breakfast? I just never think of it. I got this great idea from Minimalist Baker and I think I'm sticking with this one for awhile...
It's especially great for short-on-time or last minute breakfast because I like to cook the quinoa in advance and store it in the fridge. It should store for about a week. Then I can scoop out some precooked quinoa and breakfast is ready in five minutes!
Recipe:
1 tablespoon *coconut oil
small handful pecans
tsp cinnamon
pinch salt
1-2 tablespoons pure maple syrup
1/2 cup almond milk
1 cup cooked quinoa
Heat a small saucepan over medium-low heat and add the oil and pecans; let cook for 1 minute, just long enough for the pecans to soak up a little of the coconut oil and flavor. Add in salt and cinnamon and stir. Add in quinoa, milk, and maple syrup and heat through. Careful, due to the coconut oil, this heats up pretty fast and takes a little longer to cool down!
Genetien!!