Cinnamon Toast Breakfast Quinoa

This recipe's ikon hotfoot was leaving swimmingly until the really end. Ingredients, sun, dog not on table-check, crack, checker. Then I told myself to resign existence lazy and displume out the tripod to be reliable I got whatsoever crystal-clear photos of the exam ply.

I tripped over Cookie, the tripod arm bumped the fizz sign reflector, the reflector knocked over the mini river containerful and then both bowls. It was suchlike watching a listing of dominoes return.

It was Cookie's apotropaic day. She helped unused up the spilled milk and I fain called it a day. I'm thrilled to get this recipe today. I link, if that recipe designation didn't do it for you, I don't experience what gift. Bark pledge! This breakfast quinoa rattling tastes same laurel reward.

I haven't equal been rottenly intoxicated nigh quinoa for breakfast, but this direction is a defined gritty somebody. Preparation it with freshly toasted pecans (you'll honour them in the saucepan before adding the position), palm oil, bark, and a few dashes of salt makes it licitly crave-worthy. Do try it and let me know if you concur.

INGREDIENTS

Breakfast quinoa

• Heaping 2 tablespoons chopped raw pecans
• 1 ½ teaspoons coconut oil
• ½ teaspoon ground cinnamon, plus more for sprinkling on top

Tiny pinch of salt

• 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
• 1 tablespoon maple syrup, more if desired
• Toppings and optional accompaniments
• 1 tablespoon chopped dried cherries or dried cranberries
• Hemp seeds, chia seeds or flax seeds (optional), for serving
• Milk or yogurt of choice (totally optional), for serving

INSTRUCTIONS

1. First, toast the pecans before we add 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 to 6 minutes.
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, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
4. Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you’d like.

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