Cinnamon Toast Quinoa With Cranberries and Pecans
Do you miss having cereal for breakfast? This cinnamon toast quinoa packs a nutritional punch while making your tastebuds oh so happy!!
- 1/2 cup Chopped Raw Pecans
- 1 Tbsp Unrefined Coconut Oil
- 1 tsp Ground Cinnamon Plus extra for sprinkling on top
- Tiny pinch of salt
- 2 cups Precooked Quinoa Warm or cold will work
- 2 Tbsp Lakanto Monkfruit
- 1/2 cup Dried Cranberries Chopped
Use large frying pan to heat the pecans on med-low heat. Shimmy the pan often until the pecans smell fragrant and toasty. About 4 - 6 minutes.
Add the coconut oil, cinnamon and salt to the pan. Stir constantly until the cinnamon becomes fragrant. About 15 seconds.
Add the quinoa to the pan and stir. Coating it well with the cinnamon mixture. Sprinkle in the monkfruit and continue to stir until well incorporated.
Transfer the desired serving into a bowl and top with hemp seeds, chia seeds, or flax seeds if desired.
Can serve with coconut milk for a dairy free cereal.