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MATERIALS
Makes 1 serving
2 tablespoons chopped raw pecans
1 ½ teaspoons coconut oil
½ teaspoon ground cinnamon
Tiny pinch of salt
1 cup pre-cooked quinoa
1/2 - 1 tablespoon maple syrup (or date syrup)
Optional toppings: hemp or chia seeds, dried cranberries, additional cinnamon
PROCEDURE
1. Toast the pecans in a dry skillet over medium heat for ~5 minutes or until fragrant.
2. Add coconut oil, cinnamon, and salt and cook for ~15 seconds.
3. Add the quinoa and mix.
4. Remove from heat and add in the maple or date syrup.
5. Top with desired toppings and serve.
THE RUNDOWN
Yum. Quinoa is a nice way to mix it up if you need a change from oatmeal. Pro tip - make the quinoa ahead of time and this breakfast comes together very quickly.
Adapted from: Cookie and Kate