(Nearly) monochromatic beauty: Warm, Nutty Cinnamon Breakfast Quinoa with Cherries and Mango
A vegan breakfast recipe worth dying for. Or at least, throwing lots of positive adjectives at. A wonderful amalgamation of all my favourites, including the nutty delicious quinoa, the fragrant cinnamon, crunchy toasted walnuts, creamy almond milk paired with juicy fruit, this is a breakfast. The best part is, it takes so little time/effort for such a delicious outcome.
Using a 1:1:1 ratio of quinoa:almond milk:water (I use 1/4 cup of quinoa for breakfast), firstly rinse the quinoa in cold water and bring the almond milk and water to a boil. Then reduce the heat to medium, add the quinoa, cover and let it cook for 15 minutes until it fluffs up.
Whilst the quinoa is cooking, put one walnut half per quarter cup of quinoa in the toaster to toast the walnuts to crunchy, delicious perfection.
Once the quinoa is done, sprinkle with a generous helping of cinnamon and stir through the nuts. If there isn’t enough milk left then feel free to add some more to cool down the quinoa as well, and enjoy with fruit!