Most of my days begin with a protein smoothie, but every once in a while I like to change it up so I don’t get sick of them. When it comes to food, and all of life really, I’m all about variety! So here’s another breakfast option for all my primal friends out there. And it can be made with so many other flavors too. I think next I’ll make blueberry or cinnamon pecan.
Raspberry Maple Breakfast Quinoa (Adapted from Katie at the Kitchen Door) (Difficulty-Easy; Serves 4)
- 1 c quinoa, rinsed and drained
- 2 c coconut milk (or milk of your choice)
- 2 c organic frozen raspberries
- 1 tsp cinnamon
- 1/2 c pecans
- 1/4 c pure organic maple syrup (I use grade B)
Add the quinoa, milk, and 1 cup of the raspberries to a small saucepan, and bring to a simmer over medium-low heat. Let simmer, uncovered, stirring frequently, until quinoa has unfurled, about 15 minutes.
Keep a close eye on it, as simmering milk frequently froths up and can burn fairly easily. Once quinoa is done, stir in cinnamon, pecans, maple syrup, and remaining raspberries. Enjoy warm. This can be easily made ahead and reheated for a quick breakfast before work or even on-the-go.