Colorful Quinoa for Breakfast

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!  

Colorful Quinoa


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.