The last breakfast quinoa dish I created was so well received that I wanted to go ahead and share another wonderful creation. When I prepare food, I know that I am still learning as I go and I can’t even begin to express the amount of joy I am filled with when I am able to successfully create a healthy dish that tastes as wonderful as this, and it was so simple to make!
Raw cashew pieces
Fresh sliced mango
Ghee and Coconut Oil
Seasoning: Cinnamon, Nutmeg, Coconut Sugar
Prepare quinoa, 1 part quinoa to 2 parts water.
Add Ghee and coconut oil, and seasoning, sparingly at first and then to taste.
Mix in raw cashew pieces, cranberries and top with fresh mango.
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.