I was digging around my recipe archives a couple weeks ago and came across this Banana Hazelnut Breakfast Quinoa from over a year ago. We’re all familiar with quinoa salads, casseroles, and soups, but it’s truly lovely to sit down to a warm bowl of quinoa for breakfast. I immediately started dreaming up seasonal flavors and ingredients that would pair well with quinoa for a new breakfast recipe.
After going through all the spring desserts and fruit and nut combos in my head, carrot cake was the answer. It’s one of my favorite desserts after all. And since I missed out on it this Easter, I was happy to fill the house with the aroma of carrot cake quinoa and eat it for breakfast all week.
When I think of making carrot cake, I start getting a little anxious, much like I did when making these Carrot Cake Scones. Baking is intimidating, man. But guess what? Carrot Cake Quinoa is a whole different ballgame. It takes one pot and about 20 minutes to prepare.
First, grate a couple carrots. Then, you’ll simmer the quinoa and coconut milk in a pan on the stove, eventually adding in the carrots, spices, maple syrup, and almond butter. Feel free to use regular milk or any nut milk instead of coconut milk. No maple syrup? Use sugar, agave, or honey instead. Once the mixture thickens and the quinoa is cooked through, pour into bowls and top with toasted nuts, coconut, and extra almond butter.
With a heartiness to warm the soul and bright and sweet flavors to celebrate spring, these quinoa bowls make for a wonderfully wholesome breakfast, especially during this time of year as the weather teeters between the unwelcome flurries leftover from winter and gorgeous no-jacket-needed 60 degree days. C’mon spring weather, you can do it! I’ll just relish in this carrot-cake-for-breakfast routine while I’m waiting.
- ⅔ cup uncooked quinoa
- 1 ¾ cups unsweetened coconut and/or almond milk
- ¾ cup grated carrots
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon almond butter + more for topping
- Pinch of salt
- ¼ cup chopped and toasted walnuts
- In a large saucepan, heat the quinoa and milk over medium heat.
- Once the mixture starts to simmer, add in the carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally.
- Add in the almond butter and a pinch of salt. Stir until combined and thickened.
- Pour the quinoa into 4 bowls. Top each portion with extra almond butter and toasted walnuts.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 245 Fat: 11.4g Carb: 30g Fiber: 3.9g Protein: 7.3g Sugar 7.1g Sodium: 56mg