Cinnamon Toast Breakfast Quinoa
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast!
Ingreadient
- 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
- 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
Direction
- 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.
- Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
- 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.
- 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.
