Carrot Cake Breakfast Quinoa

I’m trying to like quinoa. Really, I am… I know that, for me, it will never be a stand in for rice… Oh how I love rice!… But I have discovered ways to “hide” quinoa, so to speak. Like turning it into a taco filling or mashed into a yam burger. This way I get to benefit from all it’s nutritional goodness without feeling like I’m eating quinoa… So it’s kind of funny that I would turn it into a star attraction, but even more so, that I would actually enjoy it too!

Carrot Cake Breakfast Quinoa

Of course quinoa wasn’t the first grain I turned to (I know, I know, quinoa isn’t a grain, it’s a seed). Originally, I tried to make a carrot cake oatmeal, but it fell kind of flat. It needed something with a bolder flavour, and more texture. So I reluctantly pulled out the quinoa. Honestly, I expected a big fail, but to my surprise I liked it! The flavour of the quinoa paired up perfectly with the carrots and spices, creating a hearty and tasty breakfast bowl. Quinoa for breakfast! Who knew?!

Carrot Cake Breakfast Quinoa

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Carrot Cake Breakfast Quinoa

Recipe Type: Breakfast
Makes: 2 servings

Carrot Cake Breakfast Quinoa

A filling, flavourful breakfast to get you through the morning. {vegan}

Ingredients:

  • 1 cupĀ Plain Non-Dairy Milk (I used unsweetened almond)
  • 1/2 cup Quinoa
  • 1/2 cup finely grated Carrots
  • 2 tbsp Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tbsp Raisins
  • 2 tbsp chopped Walnuts
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Ground Ginger
  • 1/8 tsp Salt
  • 1/4 cupĀ Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)

optional garnishes:

  • chopped Walnuts
  • finely shredded carrots
  • Pure Maple Syrup

 

Instructions:

In a small saucepan, stir together the milk, quinoa, carrots, maple syrup, vanilla, raisins, walnuts, cinnamon, ginger, and salt. Heat over medium-high heat. When mixture comes to a boil, reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and allow to continue to steam for 5 minutes (keeping the cover on).

Stir in the yogurt.

Garnish with additional walnuts, shredded carrots, and maple syrup, and serve hot.

 

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Carrot Cake Breakfast Quinoa

 

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