We woke up to more rain and drizzle today. It looks like this outside, again.
Not very inspiring running weather. But then again, I think after 3 straight days of running and Monday’s race, I’m due back in the yoga studio pronto.
As Eli and I trudged through said rain on our walk I started thinking about breakfast. For the most part I keep breakfast fairly simple, I’m usually an oats girl.
But I was feeling more motivated than usual so I created this spin on the classic apple cinnamon oatmeal by using quinoa. I don’t know why I hadn’t thought to make sweet quinoa before but I’m so glad I did. It added a crunch that worked really well with the apples and if you have some extra quinoa hanging around this whole recipe takes under 5 minutes.
1 apple, I used a fuji but any variety works
1 tablespoon vegan butter, or regular butter if you prefer
1 teaspoon cinnamon
1 teaspoon powdered ginger
1 tablespoon sugar, or agave nectar or maple syrup
handful or raisins or nuts, optional
Cook quinoa using this technique.
While quinoa cooks, peel and core apple then cut into thin slices.
Heat butter in saucepan over medium heat. Once butter is melted add apples. Saute for 2 minutes.
Add 2 teaspoons of sugar, cinnamon and ginger to apples. Cook for another minute or until apples are soft.
Scoop quinoa into a bowl and add remaining teaspoon of sugar, then pile on apple mixture.
Top with raisins and nuts if using.