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!
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?!
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Carrot Cake Breakfast Quinoa
Recipe Type: Breakfast
Makes: 2 servings
- 1 cup 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 cup Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)
- chopped Walnuts
- finely shredded carrots
- Pure Maple Syrup
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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