Breakfast Quinoa

An ensemble of ingredients on hand.


  • Quinoa
  • Organic dried cranberries
  • Organic raw cashew pieces
  • Banana, thinly sliced
  • Organic Raw Pecans
  • Coconut Oil or Ghee
  • Unsweetened Vanilla Almond milk (or other milk substitute)
  • Seasoning: Cinnamon, nutmeg, cloves, coconut sugar, pink Himalayan sea salt, maple syrup
  • ‘The Perfect Snaque’ coconut almond quinoa crunch (optional)



  1. Cook quinoa: 1 part quinoa to 2 parts water, bring to a boil and reduce to a simmer until water is absorbed and quinoa is a soft and fluffy texture, about 20 minutes.
  2. Add coconut oil (or ghee) generously, almond milk, maybe 1/4 cup only, a little at a time, and seasonings: a generous amount of cinnamon, a dash of clover and nutmeg, just a hint of salt to balance the sweet from a dash a maple syrup (or agave) and coconut sugar.
  3. Once seasonings are mixed, add any ingredients you’d like. I used raw cashew pieces, dried cranberries, halved pecans, and thinly sliced banana.

This recipe came together this morning when I was craving something warm and soothing, a dish high in protein and nutrients and not too heavy on the digestive system. This is what I came up with and I’m very pleased with the results. If you decide to give it a try, I’d love to hear from you, see how you liked it and what other ideas you may have come up with.

Thank you for your continued support,

Spiritual Foodie  ~  Brooke Ridgeway



19 thoughts on “Breakfast Quinoa

  1. It sounds really delicious Brooke, I will try with steel cut oats or maybe barley. I think I am probably the only one in the world who doesn’t like quinoa. I love a bowl of hot whole grains in the AM on a cold day.


  2. You can soak your pecan halves overnight, 4 cups pecans, 2TBS sea salt, cover with filtered water. Than dry them out in a 150 degree oven for 12 hrs, or until crisp! SUCH enhancement to the flavor Love your food ideas!


  3. Reblogged this on The Pagan Chef and commented:
    I found this woman’s blog and am so incredibly impressed at her delicious-looking recipes. Not to mention she has great pictures. Anyways, I have been dying to try this recipe out and will finally get a chance to do so today! I love Quinoa (keen-wa) for it has a lot of protein, low glycemic index (won’t spike your blood sugar), is gluten-free (sorry not sorry) and it is a powerfood used by Inca warriors to give them energy and stamina! Woohoo!


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