This is my new favorite for breakfast…or lunch…or snack. If you’re a quinoa fan you definitely have to try this.
Breakfast Quinoa*Adapted from Joy the Baker
1 cup Quinoa (I used red)
1 cup Apple Juice (or can use 2 cups water)
1 cup Water
1 scoop applesauce
2 T. unsweetened coconut
2 T. sliced almonds (or any kind of nut you like)
Fruit–I used blueberries and bananas one day and strawberries another day
1. Prepare your quinoa: Place one cup quinoa in a saucepan with 1 cup apple juice and 1 cup water (or 2 cups water). Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes or until all the liquid is gone.
2. Meanwhile, toast your coconut and almonds in your toaster oven or oven until lightly browned–watch them carefully so they don’t burn!
3. Slice up your fruit.
4. When quinoa is done, add some to a dish, top with a scoop of applesauce (you can make your own in the crock pot), fruit, sliced almonds and coconut.
This makes more quinoa than you will use in one serving, but quinoa saves great in the refrigerator so you can have it all week!
Thoughts on This Week’s Recipe:
Ease of preparation:
This is an easy one and I like that it makes so much quinoa. I just put mine in the fridge and used a bit every day for breakfast. I also toasted up extra coconut and almonds to have on hand so all you have to do in the morning is throw it all together.
I loved this! Such a different breakfast than the norm, and I like that it’s healthy and filled with some good protein too.
Would you make it again?
Yes, for sure!
Would you change anything next time?
I’m definitely enjoying trying different fruit combinations each time. Also, Joy the Baker’s recipe calls for a sprinkling of brown sugar and milk…I think it’s plenty sweet without the sugar, but if you are looking to sweeten it up a bit, you could try honey too.