Sweet Quinoa Breakfast

This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says:

In this recipe, I used quinoa leftover from dinner but you could cook the quinoa in the morning and make a full pot for the family for breakfast. The photo shows a half and half mix of traditional and inca red quinoa but any variety would work. The milk helps plump the dried berries but you could also use fresh fruit. And the cinnamon gives it a little extra warmth.Rinse your quinoa before cooking to remove the phytic acid (which gives it that bitter taste). Add a 1 inch piece of kombu or other sea weed to the pot before boiling to add beneficial minerals. I promise you won’t even taste it!

Thanks, Beth, we enjoyed it!