Quinoa Breakfast Bowl

Who else woke up a bit groggy & headachy this morning? I certainly did. Too much indulgence & Vegan Vine Wine. It was worth it at the time, but I needed a nourishing breakfast to get my lazy morning started on the right foot!

I took inspiration from this 101 Cookbooks recipe, using leftover Thanksgiving toasted pecans & dried tart cherries to make this lovely breakfast bowl.

QUINOA BREAKFAST BOWL WITH TART CHERRIES & TOASTED PECANS

Author: Melissa, Honey Bee Vegan

Recipe Type: Breakfast

Cuisine: Vegan

Serves: 2

INGREDIENTS

• ½ cup almond milk

• ½ cup water

• ½ cup organic quinoa, rinsed

• 1 cup dried tart cherries

• ¼ tsp ground cinnamon

• ¼ cup chopped pecans, toasted

• Drizzle of maple syrup

INSTRUCTIONS

1. Combine almond milk, water & quinoa in a medium saucepan.

2. Bring to a boil over high heat. Reduce heat to medium-low; cover & simmer for 15 minutes or until most of the liquid is absorbed.

3. Turn off heat; let stand covered for 5 minutes. Stir in cherries & cinnamon; transfer to 2 bowls & top with pecans. Drizzle maple syrup over each serving.

Enjoy! Now to nurse this headache.