The photo shoot for this dish went well right up to the very end. Ingredients, sunlight, and dog off the table: all checked. Then I told myself to stop being so sluggish and get the tripod so I could take some clear pictures of the finished dish.
I stumbled over Cookie and the tripod arm hit the foam board reflector, which then hit the little milk pitcher and both bowls. As the dominoes fell, it was like witnessing a stack.
Cookie had a lucky day. She assisted in removing the milk splatter, and I was happy to call it a day. Today’s recipe is something I’m eager to share. I mean, if the title of the recipe didn’t pique your interest, I’m not sure what will. Toast with cinnamon! This quinoa for breakfast actually has a cinnamon toast flavor.
Even though I haven’t been overly thrilled with quinoa for breakfast, this recipe is unquestionably a game-changer. It truly is crave-worthy when made with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few pinches of salt. Try it out and let me know your thoughts.
The recipe idea came from a vegan and gluten-free cookbook by Heather Crosby, who also maintains a blog with the same name, called Yum Universe, which I picked up on a whim from Amazon. Like I always do, I adjusted the ingredients and procedure.
Although I’ve started making quinoa only for breakfast, this recipe is the ideal way to use up leftover quinoa. Here is the excellent quinoa recipe that I always use.
Also read: Broccoli, Cheddar & Spinach Frittata
INGREDIENTS
- morning quinoa
- 2 tablespoons of raw, chopped pecans in a heap
- Coconut oil, 1 1/2 tablespoons
- 12 teaspoon ground cinnamon plus additional for topping
- Just a dash of salt
- 1 cup of quinoa that has already been cooked, either chilled or still warm from the oven.
- 1 teaspoon maple syrup, plus more if you like
- Add-ons and supplementary ingredients
- 1 tablespoon finely chopped dried cranberries or cherries
- for serving, hemp seeds, chia seeds, or flax seeds
- serving milk or yogurt of choice (completely optional)
INSTRUCTIONS
- Before adding the remaining ingredients, roast the pecans first. To do this, reheat the pecans in a small skillet (use a larger one if you’re cooking for a crowd) over medium heat, shaking the pan frequently, for 4 to 6 minutes, or until they begin to smell toasty and aromatic.
- Salt, cinnamon, and coconut oil should be added to the pot. Cook for about 15 seconds, stirring regularly, or until the cinnamon begins to smell good.
- Stir in the quinoa after adding it to the pot. Just heat the quinoa through for a minute or two while stirring continuously. Add the maple syrup after turning off the heat in the pan.
- Place the mixture in a bowl and garnish, if desired, with dried fruit and hemp seeds. Add a thin layer of cinnamon on top. Serve right away, if desired with extra maple syrup, milk, or yogurt on the side.
NOTES
Recipe modified by Heather Crosby from Yum Universe.
Change it up by using honey instead of maple syrup, your favorite nuts or seeds, unsweetened shredded or flaked coconut, fresh fruit on top instead of dried fruit, a generous amount of applesauce, etc.
ELIMINATE NUTS: Leave out the nuts or swap them out for pepitas (hulled pumpkin seeds).
See my recommended preparation method for quinoa here. To make 1 cup of quinoa, you’ll need to cook roughly 13 cup of dry quinoa with 23 cup of water, but I suggest cooking more so you have extra for tomorrow’s breakfast.