When the weather starts to cool off or piles of leaves are on the floor, it just feels wrong to make ice cold smoothies for breakfast–plus they’re definitely not as satisfying. Are you craving cinnamon-y, porridg-y type foods to warm you up from the inside out? How about warm breakfast quinoa for a change? Yes! I never thought of it as a contender for breakfast, but it definitely raises the "porridge bar". With a little over 8g of protein per 1 cooked cup, versus 5.5g for 1 cup of cooked oatmeal–and 1 more gram of fiber than oatmeal–it is definitely a win win. Here is a Fall/Winter-inspired take on breakfast quinoa. With a little added protein, this hearty bowl is sure to power you for an entire morning!
Maple Cinnamon Pecan Breakfast Quinoa
- 1 cup quinoa, cooked (about 1/2 cup dried)
- 1/2 -3/4 cup unsweetened vanilla almond milk (or your choice milk)
1-2 Tbsp Growing Naturals vanilla rice protein* (or substitute with pea protein)
- 1 tsp coconut cream (optional but adds creaminess)
- 3-4 dashes of cinnamon (to taste)
- 1 Tbsp maple syrup
- 1-2 tbsp chopped pecans
- Cook quinoa as directed.
- Stir in remaining ingredients and reheat as needed.
Calories 425, Protein 18 grams, Sugar 14.5 grams, Carbs 56 grams, Fat 15.2 grams, Fiber 6.5 grams