Carrot Cake Breakfast Quinoa
I love quinoa. It’s an amazing source of protein and it is so filling. It originates from Bolivia, where they refer to it as ‘the mother grain’. As much as I enjoy it, I think it’s a bit of an acquired taste. It’s not for everyone. This sweet breakfast bowl is a nice change up and might make you think differently about this good for you grain. It is hearty and delicious and it will get you through the toughest of Monday mornings. It’s a great ‘make-ahead’ breakfast that you can store in the refrigerator for the work/school week or even freeze it for longer storage. *See tips below for reheating below.
2/3 cup uncooked quinoa
1 3/4 cup unsweetened coconut or almond milk
3/4 grated carrots
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons maple syrup + more for topping
1 tablespoon almond butter + more for topping
Pinch of salt
1/4 cup chopped toasted walnuts
Toast walnuts over medium heat for 5-7 minutes, shaking the pan occasionally to toast nuts evenly. Nuts are usually toasted perfectly as soon as you start to smell them. Set nuts aside.
In a large saucepan, heat the quinoa and milk over medium heat until the mixture is at a simmer. Add carrots, cinnamon and vanilla extract. Turn heat down to low. Cover and simmer mixture for 15 minutes, stirring occasionally. Add salt, maple syrup and almond butter. Stir until combined. Mixture will be thick. Divide into single servings. Top each with a dollop of almond butter, a drizzle of maple syrup and the toasted walnuts.
*To reheat pre-made bowls, microwave covered with a damp paper towel for 60 seconds. Stir well to distribute the heat. Add toppings and you are set. For longer storage, freeze single servings and thaw overnight before reheating.