With just a little prep the night before, this recipe makes it easy to wake up to a warm, delicious breakfast. Lighter than oatmeal and packed with complete protein, quinoa will give you sustained energy for the day.

serves 4 , preperation 15 min

Download pdf

• 1 cup Alter Eco Red Quinoa
• 2 cups cold water or apple juice
• Pinch salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon/pinch cardamom
• 1/8 teaspoon/pinch nutmeg
• 1/2 apple, cored, quartered and sliced
• 2 tablespoons real maple syrup
• 1/4cup pecans, chopped
• 1/4cup dried cranberries (optional)3 tablespoons olive oil

The night before, place quinoa in a fine strainer and rinse it well by running fresh water through it until the water runs clear, about 1 minute. In a saucepan, add the cold water. quinoa, spices, and apple slices. Bring to a boil. While the mixture is heating, put the pecans in a small skillet and toast on medium high until fragrant, moving skillet frequently, about 2-3 minutes. When finished toasting, remove from skillet and set aside for morning. As the quinoa reaches boiling point, remove from heat and cover. If desired, add the apples and cranberries to let them warm and soften. Leave covered on the stove overnight.

In the morning, the quinoa mixture should have absorbed nearly all of the water. Make sure there is 1/4 cup liquid left in the mixture, adding water if necessary. Heat on low, stirring gently to prevent scorching, until warm enough to eat. Transfer to breakfast bowls, drizzle the maple syrup, sprinkle pecans and cranberries on top. Serve immediately.

Slow-Cook Method: Instead of toasting and boiling, try putting the rinsed quinoa, spices, and apples in the crock-pot on low before bed.

Serving Suggestion: Instead of maple syrup, try adding a pat of butter and sprinkling on some Alter Eco Mascobado Sugar.