BREAKFAST QUINOA 2 WAYS

VEGAN / GLUTEN-FREE / SATTVIC

When I first saw a recipe for breakfast quinoa, I was a bit skeptical. But after trying it has become a morning staple in my home. It is even easier to make than oatmeal and has a lighter quality with added protein and a complete amino acid profile. I find it easiest to precook the quinoa the night before and using it throughout the week. This recipe is vegan, gluten-free, and dairy-free.

Serves 1

INGREDIENTS

½ cup cooked quinoa (any color)

1/2 - 3/4 cup homemade almond milk (or your fav non-dairy milk)

1 Tbsp. hemp or sunflower seeds

1 tsp. flaxseeds

1 tsp. ghee or coconut oil

Pinch of salt

OPTION 1

1 whole pear, chopped and sauteed till soft

¼ tsp. vanilla

½ tsp cardamom

1-2 Tbsp. chopped nuts (I love walnuts here)

1-2 Tbsp. unsweetened dried coconut (I love toasted flakes)

OPTION 2

1/2 avocado, sliced

1-2 tsp. honey

1-2 Tbsp. chopped raw almonds

Directions:

Add pre-cooked quinoa to a small pot with the desired amount of almond milk till heated. Add spices, seeds, oil, and toppings and enjoy!