Creamy Breakfast Quinoa

  Breakfast Quinoa

This recipe isn’t really a recipe in that there are no exact measurements, so make it work for you or your family as needed. This is meant to be fast and to use up what you have on hand, so don’t stress! Just go with it and experiment. You can easily make this every day and change up the flavors so that it tastes like something different each time you make it!

-Rinse (if needed) and cook quinoa according to package directions. (Do this the night before for ease in the morning.)

 -Cut up fruit that you have on hand-fresh, dried and/or freeze-dried. This picture has a mango, a banana and a few strawberries.

-Raw nuts and seeds-I sprout my own and dehydrate them to store in my pantry for a more nutrient dense breakfast, but you can use regular raw nuts and seeds, too! (see below)

-Other toppings: unsweetened coconut, sesame seeds, whatever you want!

-Creamy milk: I used  what I had on hand-1 ½ c almond milk (canned coconut milk would be delicious!), dash of vanilla or almond extract, maple syrup or honey, 1/4 t sea salt, 1/2 t+ cinnamon, unsweetened shredded coconut, dates, whatever! Blend it all up in your blender and taste to make sure it’s the perfect sweet and creamy consistency that you want.

Put quinoa in a bowl, top with fruit and pour milk mixture on top. Sprinkle with nuts and seeds.

Dehydrated Nuts and Seeds

Cover nuts and seeds with filtered water and let it sit overnight. In the morning let it drain and rinse really well . Put on dehydrator sheets and let dehydrate at 108 until dry, about 12 hours. This keeps it raw, and the sprouting makes it a powerhouse of nutrients. Store in airtight container.

**The next time I do this, I will soak the nuts and seeds separately so that I can chop the nuts before storing it. I will also put some raw chia in the jar with the nut/seed mixture. Enjoy!