I get stuck in the same boring breakfast loop because cereal is "quick" and "easy." As if pouring pre-made food stuffs into a bowl is all I can muster before 8am. OK, maybe that's true. But an exciting (and more nutritional) breakfast doesn't have to be that hard! Especially when you can make it over the weekend and store it in the fridge to eat all week long.
Quinoa is packed with protein and will start your day off right. Combined with tasty fruits and seeds, you might not even require second breakfast at 11am!
Ingredients
(makes 4 to 5 breakfast servings)
1 cup uncooked quinoa, rinsed very well
2 cups water or non-dairy milk of your choice
1 pear, cored and diced
1 cup raspberries, thawed if frozen
3 tablespoons brown sugar, maple syrup or agave nectar (optional - though if you don't take this option, can we talk? I mean really, no sweetener? Really? What is your life like?)
1 teaspoon ground cinnamon
1 pinch salt
3/4 cup pepitas
1 apple, cored and diced
Method
In a medium sized pot, bring quinoa, water/milk, pear, raspberries, sweetener, cinnamon and salt to a boil.
Once boiling, cover and lower heat to simmer. Simmer for 18 minutes.
Turn off heat and stir in apple and pepitas.
Serve warm or cold with a dollop of non-dairy yogurt or, my personal favorite, drown in almond milk.