Cinnamon Quinoa Breakfast Bowl
Makes about 4 cups – Leftovers for the week!
1 cup quinoa, rinsed
3 cups unsweetened almond milk
1 tsp cinnamon
1/2 cup raisins
1/2 tsp vanilla
1 cup frozen blueberries
Maple syrup, coconut nectar or agave syrup to taste
1/2 cup raw walnuts, chopped
4 tbsp raw sunflower seeds
optional – fresh raspberries, fresh strawberries, chopped pecans or almonds, hemp seeds
1. Combine quinoa, almond milk, cinnamon, and raisins in medium sauce pan. Bring to a boil, reduce to low heat. Simmer covered for 8-10 minutes. . **Be sure to keep an eye as this mixture can easily burn if left to boil dry.
2. Remove lid and stir. Gently mix in berries and vanilla. Replace lid and let rest for 5 minutes.
3. Stir in sweetener of choice to taste. Top each serving with walnuts and sunflower seeds, and any other optional toppings you fancy!