Description
Wholesome and hearty quinoa kissed with the sweet flavors of carrot cake for a satisfying breakfast.
Ingredients
- ⅔ cups Uncooked Quinoa
- 1-¾ cup Unsweetened Coconut Or Almond Milk
- ¾ cups Grated Carrots
- 1 teaspoon Cinnamon
- ½ teaspoons Vanilla Extract
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Almond Butter, Plus More For Topping
- 1 pinch Salt
- Toasted Walnuts, For Topping
Preparation
In a large saucepan, heat quinoa and milk over medium heat. Once the mixture starts to simmer, add carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally.
Add the almond butter and a pinch of salt. Stir until combined and thickened.
Pour the quinoa into bowls. Top each portion with extra almond butter and toasted walnuts.
