Saturday, July 13, 2019

Coco-Apple Walnut Quinoa Breakfast Bowl

We're in the middle of the summer heat - and yet somehow I was craving fall flavors. I've been making quinoa bowls for breakfast on a weekly basis, using chocolate and cocoa to make it a little naughty. This round, I decided to take out my fall fever with a classic cinnamon-apple combination thanks to my new found favorite applesauce from Buy Natural Nectar

Pro Tip: Quinoa bowls take awhile on the stove top to cook. Hence, I like to stock up by cooking the  quinoa earlier in the week and saving it in some Tupperware in the fridge. Whenever I need a tasty nosh, all I have to do is customize the flavor. A few apples here...blackberries with pecans here... maybe raisins the next day... it's incredibly versatile.

Plus! I can buy quinoa from the bulk section at Mom's Organic Market and save a box of cereal from being recycled!

Coco-Apple Walnut Quinoa Breakfast Bowl

1 cup sprouted quinoa
1 cup water
1 cup full-fat coconut milk
1 tablespoon maple syrup*
1 teaspoon cinnamon*
2-3 tablespoons unsweetened apple sauce*
Thinly sliced apple slices*
Handful of walnuts*
Handful of unsweetened coconut flakes*

Rinse the quinoa in cold water and set-aside to drain. Heat a small saucepan over medium heat. Add the quinoa and let toast a few minutes. Add the water and coconut milk. Bring to a boil and then reduce to a simmer without a lit. Let simmer for 20-25 minutes until quinoa is light and fluffy.

Meanwhile, heat a skillet over medium heat. Lightly toast the apple slices, walnuts, and coconut flakes. Set aside.

When the quinoa is done cooking, take off the heat. Add the maple syrup, cinnamon, and applesauce. Adjust to the consistency you desire, adding more apple sauce and coconut milk to make creamier. Top with apple slices, walnuts, and coconut flakes.

*adjust to your preference