Quinoa for breakfast?? What?? Oh yeah, it’s for real and it’s amazing!
I recently went in to get tested for food sensitivities (Kari talking here). I have struggled with migraines for a very long time and have tried everything to get them under control. I decided to get tested to see if there are any foods that I am sensitive to that might be triggering my migraines. Turned out that oats were at the top of my list! Major deal breaker for me considering I eat oats daily. The doctor wants me to remove oats from my diet for a couple of months and then slowly re-introduce them. So, not the end of the world, it’s only a temporary oat ban!
It was time to figure out a new breakfast addiction. That’s when I stumbled upon the quinoa breakfast bowl…boy, I have been missing out! Courtney has made a quinoa breakfast before but it was a first for me, and I’m in love.
You can treat a quinoa breakfast bowl just like hot oatmeal. I boiled quinoa with almond milk (instead of water) and fresh chopped apples. When the quinoa was done I added raisins, sweetened it with pure maple syrup and a pinch of kosher salt to bring out the flavors. Lastly, I topped it with a dash of nutmeg. This quinoa breakfast bowl is packed with protein and literally tastes like apple pie in a bowl. You need to try this for yourself, it might be your new favorite breakfast addiction too!!
- ½ C quinoa, rinsed
- 1 C almond milk
- ½ red apple, diced
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- 3 tsp pure maple syrup
- 2 Tbsp raisins
- dash of nutmeg
- Add quinoa, chopped apples and almond milk to a saucepan and bring to a low boil. Cover and reduce to simmer for 15 minutes.
- Remove from heat, add cinnamon, 2 tsp maple syrup, salt and raisins and stir until combined. Transfer to a bowl, drizzle with remaining maple syrup and add a dash of nutmeg if desired. Serve immediately.