“Cinnamon Toast” Amaranth Quinoa Protein Power Cereal
- 2/3 to 1 cup quinoa, soaked (read about why you should soak quinoa. I usually soak a bowl before bed and they’re ready in the a.m.)
- 1/3 cup amaranth
- 2 cups pure water
- 1 dash pink Himalayan or Celtic sea salt
- 2 tbsp cold-pressed virgin coconut oil
- 1 tsp ground cinnamon
- 2 tbsp organic maple syrup (grade B is most nutritious)
- 1-2 tsp organic organic sucanat
- Handful dried organic cherries
- Handful organic raw pecans, soaked and dehydrated
- Store-bought or raw coconut milk
- Bring water, amaranth and quinoa to a boil.
- Cover, reduce heat and simmer for 10-20 minutes (soaked quinoa takes less time to cook than unsoaked) until all water is absorbed. Try to only peek once at the 10 minute mark, the steam is important part of cooking and you want to keep the temp as consistent as possible while you cook. This is why I like a glass lid—so you can see what’s cookin’. Once all water is absorbed, turn off heat and let sit for 2-5 minutes, then fluff with a fork.
- Stir in maple syrup, dash salt and coconut oil. If you’d like, add the pecans, cherries and/or sucanat. I like to eat this cereal without milk, but it tastes delicious with coconut milk if you’d like to try it that way.
- Cereal keeps for up to one week in an airtight glass jar in the fridge.
We found this delicious recipe at www.yumuniverse.com.