Breakfast quinoa

Breakfast quinoa with fruit and seeds

I'm on a mission to break out of my breakfast rut. It's been protein smoothies for months and months and months until I can't stand it anymore. Things are definitely looking up with breakfast quinoa with fruit and seeds as well as breakfast sweet potato with pomegranate and seeds( http://catsinthekitchen.blogspot.com/2011/01/acd-diet-breakfast-pomegranate-sweet.html).

I love it when things are easy like both of these recipes. For the quinoa, I cook up one cup of quinoa the night before while I'm preparing dinner. I prepare the fruit topping and toasted seeds in advance too. I know this is beginning to sound complicated but the prep work saves you time in the morning when you don't have time. You also have enough for three or more breakfasts.

In the morning, I spoon about one-third cup into a bowl, pour on some hemp milk and pop the quinoa into the microwave for about 90 seconds. Top your quinoa with a little fruit and toasted seeds and you're ready to eat.

Here are the directions for making all the ingredients and assembling them into your breakfast quinoa.

Breafast Quinoa with Fruit Compote and Seeds

Ingredients:

1. 1 cup quinoa
2. 1/2 cup each raw pumpkin and sunflower seeds
3. 1 package frozen or fresh cranberres and  1 cup frozen blueberries
4. unsweetened hemp milk
5. liquid, alcohol-free stevia

Directions:

1. For the toasted seeds: Spread pumpkin and sunflower seeds on a baking sheet, sprayed with pan spray. Coat the seeds lightly with pan spray as well. Toast the seeds in a preheated oven set to 325 degrees for about 10 minutes. Check often and stir the seeds to prevent burning. Remove from seeds from the oven, allow to cool and store in an airtight container in the fridge.
2. For the fruit compote: Pour one package of frozen or fresh cranberries in a heavy saucepan and add 1/2 cup water. Cook over medium heat until the cranberries pop and continue cooking for several more minutes. Remove the cranberries from the heat and mix in one cup frozen blueberries. Sweeten with liquid stevia to taste. Store the compote in the fridge.
3. For the quinoa: Put one cup quinoa in a saucepan with two cups water. Cover and bring to a boil. Lower the heat to simmer and continue cooking for about 15 minutes or until all the liquid is absorbed. Store the quinoa in the fridge.
4. For the breakfast quinoa: Heat up some quinoa mixed with hemp milk in the microwave for about 90 seconds. Top with some fruit compote and seeds and dig in.