Gluten-free, dairy-free and delicious, this simple-to-prepare breakfast treat can easily become a ready staple to begin the day. And it can be made in bulk and stored for at least one week.
- 1 cup of SoL Sunflower Beverage, Vanilla
- 1/2 cup of uncooked quinoa
- 1 tablespoon of toasted nuts
- 1 tablespoon of toasted coconut flakes
- 1 teaspoon of cinnamon
- Fresh fruit
Yield – 1 serving
Time Required to Prepare
Prep 5 minutes
Cooking 10 minutes
Total 15 minutes
Place the SoL Sunflower Beverage and quinoa in a small saucepan and bring to a boil, reduce heat and cover. Simmer for 10 to 12 minutes until the Sol is absorbed.
While the quinoa is simmering, in a pan or in the oven (at 350 degrees) toast your nuts and coconut to golden brown and fragrant, watching carefully to not burn.
Mix the cinnamon, nuts, coconut and fresh fruit into the warm quinoa and serve immediately.
Notes: The nuts used in this recipe were pecans. You can use nut butter, dried fruit, or any mix you have on hand. This recipe is very flexible, change it up to your liking!