Quinoa for Breakfast

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Ingredients

• Apple Peanut Butter Quinoa (servers 1)
  • 1/4 quinoa
  • 1/2 cup almond milk
  • 1/2 teaspoons cinnamon
  • 1/4 nutmeg
  • 1 tablespoon peanut butter
  • 1/2 an apple diced
  • 1 teaspoon vanilla
  • handful of pecans (optional)                                     

• Coconut Blueberry Quinoa (serves 1)
  • 1/4 teaspoon coconut oil
  • 1/4 cup quinoa
  • milk or water to cook quinoa
  • 1/2 cup blueberries
  • 1 tbsp. shredded unsweetened coconut
  • dash of cinnamon

 Pumpkin spice Quinoa

• 1/4 cup milk – I used almond milk but any milk will work
• 1/4 cup water
• 1/4 cup uncooked quinoa, rinsed and drained
• 1/4 cup + 2 tablespoons pumpkin puree
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice or cinnamon and nutmeg
• 1 tablespoons chopped pecans                       

Instructions:                             

• Apple Peanut Butter Quinoa
  

1. In a small saucepan bring quinoa, milk, cinnamon, nutmeg and vanilla to a boil. Reduce it to a simmer, cover the pot, and let it cook for 15 minutes. Using a fork, fluff the quinoa very gently. Top with peanut butter, apples and pecans

• Blueberry Coconut
  1. Sautee quinoa in coconut oil until toasted, about 5 minutes
  2. Pour in milk and bring to a boil. Then reduce heat and simmer for about 10-15 minutes
  3. Remove from heat and stir in blueberries, cinnamon and coconut
• Pumpkin Spice
  1. Bring milk and water to a boil in a small to medium sized saucepan. Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork, then stir in the pumpkin, maple syrup, vanilla, and pumpkin pie spice top with desired amount of pecans.