Quinoa for breakfast? Most people think of quinoa as a side dish for lunch or dinner. But this tasty treat will seem like you should be guilty of having dessert for breakfast.
Carrot Cake Quinoa Cereal
- 1 cup uncooked quinoa
- 2 cups carrot juice
- 1 tbsp flax seeds
- ground 1 tbsp chia seeds
- 1 tbsp olive oil
- 3-4 tbsp agave nectar
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp vanilla extract
- pinch ground nutmeg
- pinch salt
- Begin by bringing carrot juice to a boil in a small pot, and add in the dry quinoa.
- Cover, reduce the heat to low, and let cook gently for 15-20 minutes, until the liquid has all been absorbed.Let cool completely before proceeding.
- Preheat your oven to 375 degrees, and lightly grease a baking sheet with sides.
- In a medium bowl, mix the cooled quinoa in with all of the remaining ingredients.
- Spread the mixture out on your prepared sheet, in as thin, even a layer as you can manage. This will help the cereal bake up nice and crisp.
- Bake for 45-60 minutes, stirring every 15 minutes or so, until lightly browned and seemingly dry. (It may still have a little bit of “bounce” to it, but don’t worry; it will continue to crisp up as it cools).
- Let cool completely before storing in an airtight container.
This recipe was developed by finalist Hannah Kaminsky in the Alter Eco 2014 Quinoa Recipe Contest.