By Katherine Sumner
Most of us know that breakfast is an important meal of the day. And being a mom of 2 very active boys, I have learned that breakfast can be my saving grace to keeping my energy up so I can be present for my family the whole day long. One breakfast I love right now is colorful quinoa. Yes, colorful because it includes the trilogy of red, black, and white quinoa. Where I live you can buy it in the bulk section at the grocery store or you can also buy it on-line just look for "Tri-Color Quinoa". My boys seems to favor this rainbow of colorful quinoa over plain white quinoa -- so in our house this recipe is a thumbs up!
2 cups almond milk or milk, plus more for serving
1 T coconut oil, non-hydrongenated (or grass fed butter)
1 cup colorful quinoa (red, black, white mixed), rinsed
1 tablespoon maple syrup grade b
1/2 teaspoon ground cinnamon, plus more for serving
1 cup fresh berries, plus more for serving
seeds & nuts of choice
Rinse quinoa then heat up 1 tablespoon of coconut oil in small pot and toast quinoa for 3-5 minutes. Then add milk and bring to a boil. Reduce heat to low, and simmer, covered, until most of the milk has been absorbed – about 15 minutes.
Stir in syrup and cinnamon. Add berries, crushed almonds, and a splash of almond milk.