I am in love with this quinoa breakfast. It is a cinch to make and seriously yum. So yum, my lil girls—who aren’t nearly as obsessed with quinoa as I am–eat their entire portion. How good does that make this momma feel that they are starting their day loaded with health. Love it.
- 1 1/4 cups uncooked quinoa, rinsed
- 1 cup water
- 1 1/2 cups coconut milk (I like full fat)
- 1 banana mashed
- 2 tbsp maple syrup (more if you like it sweeter)
- 1/4 cup currents, cranberries, cup figs, chopped dates, (your choice)
- 1/4 tsp sea salt
- 3 tbsp flax meal
- 2 tsp cinnamon
- 1/4 cup almond slivers or slices
Preheat oven to 375.
Mix all ingredients except almonds together in a casserole or baking dish, making sure that there is at least 1 1/2 inches of extra rim on the sides of the dish. The quinoa will plump up as it cooks.
Bake the quinoa for 45 minutes, or until all liquid has absorbed (it may take up to an hour). Sprinkle the almonds on top and bake for another 10 minutes, or until they are golden.
Allow mixture to cool. Cut into 4-6 slices and serve, topped with a drizzle of coconut milk and garnish with extra dried fruit.
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