Quinoa Breakfast Bowl

This is not really a recipe, rather a template for endless combinations. Listed below is how I prefer this bowl for Fall/Winter.

(makes 2)

Ingredients

• 1/2 cup quinoa dry
• splash of almond or coconut milk
• spices, to taste (I used cinnamon and nutmeg; pumpkin pie spice would also be lovely in Fall, and lemon zest great for Spring)
• 2 Tbsp raisins, or any dried fruit
• 2 Tbsp sliced almonds, or any nut
• 1-2 Tbsp of shredded coconut
• sweetener, if desired

Ingredients

1. Cook quinoa according to package, add the spices too and sweetener if using. Try half water, half milk, or all milk for extra creaminess
2. Once cook time is up, fluff with fork and add raisins and cover pot with lid to allow moisture to plump up dried fruit. Let stand 5 minutes
3. Add almonds, coconut and splash milk of choice to blend toppings together.

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