Quinoa for breakfast? Yes, please! However, I’ll be the first to admit that if you would have asked me that question a couple of years ago, I would have said, “No, thanks!” But like I often say to my kids, “Try it, you might like it!”. I tried it and I liked it. It’s become one of my favorite go-to breakfasts. It’s filling, delicious and I look forward to eating it. Quinoa is a superfood loaded with all kinds of good things; you can read about it here.

To keep things easy on myself I cook a big pot of quinoa early in the week and keep it in the fridge. I wish I could tell you that I get up early and cook the quinoa fresh each day, but I am just not that kind of hero. I like to keep things simple… simple but tasty!

Quinoa is, however, easy to cook. Rinse with water to remove the bitter natural coating and cook in a pot like you would rice. Follow the directions on the package of whatever type you buy, but usually it’s 1 cup quinoa, 2 cups water, bring to a boil, let simmer for 20 minutes on low heat, then fluff with a fork.

Once the quinoa is cooked (or heated up) it takes just a couple of minutes to put together the rest of the dish. I add in the cinnamon and coconut oil. Why the fat? First of all, we need healthy fats in our diets but most importantly it adds a richness and lusciousness to the quinoa that makes it easy to forget you’re eating something good for you!

Top with berries and almond milk, a bit of Stevia (if you have a sweet tooth like me), and breakfast is served! To paraphrase the great Stuart Smally, you’re good enough, you’re smart enough and doggone it, you deserve a delicious, healthy breakfast!