Apple Cinnamon Morning Quinoa

Notes: Make a big batch of this quinoa and freeze, or keep refrigerated in individual containers for easy warming during the week. Quinoa not only has more protein than steel cut oats, but also cooks much faster, which is why it is my favorite grain. Feel free to change up the fruit depending on the season. Other great additions include nutmeg, chopped nuts or dried fruit of your choice, coconut flakes, chopped dates, maple syrup or raw honey, peanut or almond butter, whole milk, or coconut milk.

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Course Baby, Breakfast, Kids, make-ahead, vegan

Servings

Ingredients

1 cup dry quinoa
2 cups water
½ teaspoon sea salt
1 apple core removed and chopped
To add after it’s cooked:
4 tablespoons coconut oil
2 teaspoons cinnamon
2 teaspoons chia seeds
1 handful raisins optional
sprinkle of slivered almonds optional

Instructions

Add 1 cup dry quinoa to a small saucepan with 2 cups water, sea salt, and chopped apple. Cover and bring to a boil. Once boiling, turn off the heat, and let sit covered for 10-15 minutes until the quinoa is fluffy. Stir in coconut oil, cinnamon, chia seeds, raisins, and almonds, and any other toppings of your choice, and serve hot.