The most important meal of the day is also my most boring, meaning I have eggs almost every single day. (I’m really banking that the recent research showing eggs don’t raise cholesterol is true! I can’t get enough of them.) So, I am trying to switch it up at least once a week, and this breakfast quinoa is a good way to get protein – plus, you can make a big batch and save it for future breakfasts. When you warm it up again, add a bit of extra milk and you’re good to go.
Ingredients (Makes 3-4 servings):
1 cup quinoa, rinsed (I used Trader Joe’s tri color quinoa, because it’s pretty!)
1 cup coconut almond milk (or any milk)
3 tsp ground cinnamon
1 tsp sugar
1 apple, chopped into small pieces and covered in a bit of lemon juice to prevent browning
1/4 cup dried cranberries
- Combine quinoa and coconut almond milk in saucepan and bring to a boil.
- Turn down to a simmer for 10 minutes.
- Add the cinnamon and sugar and combine. Simmer until almost all of the liquid is absorbed.
- Add the apple pieces and dried cranberries and combine.