Name: Cinnamon Toast Breakfast Quinoa
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 1
Ingredients: Heaping 2 tablespoons chopped raw pecans; 1 ½ teaspoons coconut oil; ½ teaspoon ground cinnamon, plus more for sprinkling on top; Tiny pinch of salt; 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work); 1 tablespoon maple syrup, more if desired; 1 tablespoon chopped dried cherries or dried cranberries; Hemp seeds, chia seeds or flax seeds (optional), for serving; Milk or yogurt of choice (totally optional), for serving

Ingredients

1 serv.

Heaping 2 tablespoons chopped raw pecans
1 ½ teaspoons coconut oil
½ teaspoon ground cinnamon, plus more for sprinkling on top
Tiny pinch of salt
1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
1 tablespoon maple syrup, more if desired
1 tablespoon chopped dried cherries or dried cranberries
Hemp seeds, chia seeds or flax seeds (optional), for serving
Milk or yogurt of choice (totally optional), for serving

Instructions

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1 First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
2 Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
3 Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
4 Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you’d like.