I love love warm grains and tangy fruits together! This has been my staple breakfast all winter with a change up of the toppings now and then. Plus my little nine month old can snag a few bites too! Packed with protein and nutrients and so comforting on a cold winter (or Ohio spring) morning.
1 tsp cinnamon
2 tsp coconut oil
Pinch fine ground sea salt
Handful pomegranate seeds
2 tsp coconut oil
Pinch fine ground sea salt
Handful pomegranate seeds
Cook quinoa according to the instructions on the package if you haven’t already. Here’s a tip—plan ahead: soak and cook quinoa, lentils and a few other ingredients like chickpeas and buckwheat and keep on-hand in the fridge for multiple recipes throughout the week. My fridge is always filled with glass containers of pre-soaked and cooked nuts, seeds and grains. It makes meal prep so much easier.
Place cooked quinoa in a small pot and pour in almond milk. Bring to a boil, then reduce heat and simmer for about 3 minutes. Remove from heat. Allow to cool a bit and then serve in a bowl (sweeten more to taste if you like) topped with pomegranate seeds. Enjoy!
Save any leftovers in an airtight glass container in the fridge for up to a week—reheat on the stovetop, never a microwave.
