This is the hot cereal I’ve been raving about for a while now. When I moved back home in October my mom surprised me with her variety of ingredients. Things she use to tell me “eww” to were now in her pantry. Like coconut milk, whole flaxseeds, almond milk etc. This breakfast quinoa cereal recipe came from a yoga instructor here in Las Vegas who is the founder of Whole Energy Lifestyle Living, Meg Landis. She feeds this cereal to her kids and they love it. In my opinion, if a kid loves something then you KNOW it is good! Meg is also an amazing yoga instructor.
The quinoa is cooked in the coconut milk, until slightly absorbed, then you add in the agave syrup and cinnamon. Once the quinoa has cooked through you add in a whole 1/2 cup of freshly ground flax. This cereal is packed with protein, healthy fats and fiber. To up the protein Meg recommends adding a poached egg on top. This is the BEST way to enjoy this cereal but since I’m lazy I make it a fried egg instead and it is just as good. I also add a little salt and pepper to counteract with the sweet of the dish. This is gluten free (yay) and will literally keep you full for hours! We like to make this cereal on Sunday and then during the week heat it up in the microwave and add toppings like fresh blueberries, walnuts, shredded coconut, almond butter etc.
Adapted from Meg Landis
2 cups coconut milk (we used light and in the can)
1 cup quinoa, rinsed
3 tablespoons agave nectar
1/2 teaspoon ground cinnamon
1/2 cup ground flaxseed
Bring milk to a boil in a small saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in agave and cinnamon. Cook, covered, until most of the milk has been absorbed, about 8 minutes. Add in flaxseed. Top with fresh blueberries, almond or peanut butter, poached/fried egg, coconut, walnuts, almond, raisins.. the toppings are endless!
Oatmeal gets kind of boring. I like to change it up with this breakfast quinoa, super tasty and satisfying.