Cold mornings call for a warm hug in a bowl, like oatmeal, muesli, or porridge. To switch up your morning bowl of oatmeal switch out your oats for quinoa, rice, or pretty much any grain. An easy way to do this is to use leftover grains from dinner, as long as you didn’t cook it with broth (unless you are making a savory version). If you don’t have any leftover grains you can batch cook some, or make a pot for the whole family. If you are doing this or will be using it just for breakfast you can cook it with water or coconut milk and add in cinnamon and maple syrup (or sweetener of choice) at the end of cooking so it is ready to heat up and top later.
In this bowl I used tri-color quinoa, stirred in cinnamon and maple syrup, and topped it with dried cranberries, chopped pistachios, and chocolate! Packed with not only flavor but nutrition to keep me fill and fueled all morning long! The whole family likes cranberries, pistachios, and chocolate so this is a great one to make on a cold winter morning before heading out to play in the snow.
Cranberry Pistachio Quinoa Breakfast Bowl
Makes 1 serving
1c cooked quinoa (used Trader Joe’s Tri-Color Organic Quinoa)
1/4 tsp cinnamon
1 tsp pure maple syrup
1/4-1/2c non dairy milk (great with pistachio milk, used So Delicious Cashew Milk this time)
2 TBSP dried cranberries
1-2 TBSP chopped shelled raw pistachios
1 TBSP chopped chocolate, optional
Heat quinoa if using leftovers and it isn’t already warm. Stir in cinnamon, maple syrup, and milk as desired. Top with cranberries, pistachios and chocolate. Enjoy!