Ways to Make Delicious Cinnamon Toast Breakfast Quinoa

Cinnamon Toast Breakfast Quinoa

I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls, which was like watching a stack of dominoes fall.

Cinnamon Toast Breakfast Quinoa

I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast.

I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.

Cinnamon Toast Breakfast Quinoa

This recipe is the perfect use for leftover quinoa, although I like it so much that I’ve started cooking up quinoa just for breakfast. Here’s how to cook perfect quinoa, which never fails me.

Cinnamon Toast Breakfast Quinoa

Cinnamon Toast Breakfast Quinoa
Cinnamon Toast Breakfast Quinoa
5.0 from 9 reviews
Author: Cookie and Kate
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast! Recipe as written yields 1 serving; you can multiply it as necessary, as long as you use a suitably sized pot.
Ingredients
Breakfast quinoa
  • Heaping 2 tablespoons chopped raw pecans
  • 1½ teaspoons coconut oil
  • ½ teaspoon ground cinnamon, plus more for sprinkling on top
  • Tiny pinch of salt
  • 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
  • 1 tablespoon maple syrup, more if desired
Toppings and optional accompaniments
  • 1 tablespoon chopped dried cherries or dried cranberries
  • Hemp seeds, chia seeds or flax seeds (optional), for serving
  • Milk or yogurt of choice (totally optional), for serving
Instructions
  1. First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
  2. Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
  3. Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
  4. Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you’d like.

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