LITHE SPICED BREAKFAST QUINOA (RE-POST) 3 Feb 2016
As soon as the weather turns cold I make breakfast quinoa. Not only is it healthy and full of protein and super-foods, it really hits the spot post-Lithe. I prepare my quinoa ahead of time on Sunday and store it in the fridge. It's great not having to worry about cooking healthy on Monday and Tuesday mornings.
This recipe is anti-aging and anti-inflammatory. Cacao, mesquite, and maca support recovery and the immune system and provide an energizing, caffeine-free boost. This recipe is especially delicious – coconut and banana meet cacao, cinnamon, and spice. Seriously, it's everything nice.
Lithe Spiced Breakfast Quinoa
1 cup coconut milk (I prefer Thai Kitchen. If you don't have it on hand, any milk will do)
1/2 cup quinoa (I use regular)
2 tablespoons maple syrup
Pinch of cinnamon (I love La Boite's Smoked Cinnamon N.18)
Pinch of Lithe Spice No.1
1-2 tablespoons unsweetened shredded coconut
2-3 dates, sliced
1 banana, sliced
1/2 teaspoon each of cacao powder, mesquite, and maca (optional)
The secret to this super-fast and delish morning breakfast is to cook the quinoa ahead of time. To do this, simply take 1 cup of uncooked quinoa, rinse it, and then place it in a sauce pan with 2 cups of water (maintain that 1:2 ratio of quinoa to water). Bring it to a boil, cover and let simmer for about 10-15 minutes or until the quinoa has turned into spirals and becomes a bit translucent (don't let it get mushy). You can store cooked quinoa in the fridge for about 4 days.
1. Place sliced dates and bananas into a medium sauce pan and pour in coconut milk.
2. Bring to a boil and simmer uncovered.
3. Once the bananas and dates have softened (approximately 5-10 minutes), stir in cooked quinoa, cinnamon, Lithe Spice No.1, cacao, mesquite, maca, and shredded coconut.