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My daughter’s favorite meal is breakfast! She absolutely LOVES oatmeal. I think she could eat it everyday for the rest of her life. Okay, that may be an exaggeration, but she does really like it. I, however, am not a huge fan. I’ll eat it, but it’s not my favorite. So to compromise I came up with quinoa for breakfast!Jump to Recipe
We eat quinoa quite a bit at dinner time and this recipe has become a great way to use up leftover quinoa from the night before as a quick breakfast.
Quinoa is a seed from the amaranth family. It is usually prepared like a grain even though it is not actually a grain. Not only does it have lots of vitamins and minerals, but it is also packed with protein, which is important for starting your day!
How to Prepare the Quinoa
I usually like to soak the quinoa in water for at least 6 hours before cooking. Soaking the quinoa will aid in digestion later. I simply cover the quinoa in filtered water from my Berkey water filter, cover it, and let it sit on the counter for 6-12 hours (usually overnight if I remember).
If I have not planned well (which is often), I will skip the soaking altogether and just cook it. It is definitely better to soak it ahead of time, but not essential.
As I said earlier, you can also use already cooked, leftover quinoa for this breakfast recipe making it a quick fix in the morning.
Simple Breakfast Quinoa with Almond Butter
First, cook your quinoa (that morning or the night before).
Add two tablespoons of butter (or coconut oil) to a medium-sized saucepan on medium heat. Once melted, add the 2 cups of cooked quinoa.
Once the quinoa is warm, add the two tablespoons of almond butter and stir. This measurement is to taste. You could always add more if you’d like to.
Add the 1/4 cup of shredded coconut and stir. Add 1 tablespoon of honey (or maple syrup). You may want to use less maple syrup, but see what you like.
Stir everything and cook for 5 minutes on medium heat. Spoon into your favorite breakfast bowls and serve warm. Please know that this is a VERY filling breakfast dish. So you will want to start with small servings.
Store any leftovers in the fridge for up to a week. It can easily be reheated on the stove in a little more butter or coconut oil.
This recipe is quick and easy. Which makes it a great go-to on a busy morning. And, it is toddler approved… see?
Give this recipe a try and let me know what you think!
Simple Breakfast Quinoa with Almond ButterCourse: BreakfastDifficulty: Easy
A very quick, healthy breakfast using leftover quinoa, almond butter and a dash of honey. This dish will keep you full all morning!
2 Cups cooked Quinoa
2 Tablespoons unsalted butter or coconut oil
2 Tablespoons almond butter
1/4 Cup shredded unsweetened coconut
1 tablespoon raw honey or maple syrup
- Melt butter in medium saucepan and add cooked quinoa.
- Add almond butter, coconut, and honey. Stir.
- Serve warm. Keep serving size small as this recipe is very filling!
- This recipe is quick if you have precooked quinoa (like leftovers). If you don’t have it pre-cooked, simply cook it and add the remaining ingredients once it is cooked… it will take a bit longer but is still delicious!