Ingredients:
- 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)
Directions:
- 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.
- 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.
- 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
Enjoy!
Spiritual Foodie 
I’ve never had quinoa for breakfast but this looks yum!
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I’m so glad you think so, I’m really pleased with how it turned out. And really the sky is the limit with this one, so many different dished can be created with quinoa! 🙂
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Me neither, I’ll have to give this a try. Thx for the recipe!
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I hope you like it.:-) thanks for checking out my blog!
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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.
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Hey, those sound like delicious options too! 🙂
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I really wish I liked quinoa
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Yum, delicious! I’ve been wanting to try quinoa for breakfast for a while, and this sounds like the perfect opportunity!
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yum yum yum
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Yummy!! I should try it and feed Jeremiah! He loves green spinach salad with dressing. You won’t believe that I fed him well and how healthy he is!
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That’s wonderful, he will definitely love this then!!
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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!
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Ooooo, I’ll be sure to give that a try! Thanks!
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I like the way you make fun with your food, good idea!
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Thanks, I really enjoy having fun with it! 🙂
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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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Looks amazing! Keep up the great work!
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Thank you so much!
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