As a mom of two young kids, I know the beauty in routine (or even a rotating routine if you will). Smoothies packed with vegetable goodness? I love. Grain-free waffles or pancakes flavored with a fall squash? I swoon. Brunch? I clap. Quinoa for breakfast? What? Yes, I reach for quinoa when I’m looking to change up the breakfast fare. My kids may not go for this meal (I’ll be very honest, which I always am), but it’s a change to my husband’s and my weekend!
Quinoa is a grain frequently used in savory dishes, but it can be a great grain to use for breakfast – flavored with almond milk, cinnamon, and a little maple syrup for example.
However, for this recipe, I have brought in beets to flavor the quinoa. My girlfriends joke that if I were to have a garden with only two vegetables, those vegetables would be beets and kale. (I’m thinking that they know their friend pretty darn well!) I’ve always drawn to beets with their gorgeous green tops and brightly colored roots! And roasting them and adding a little acid from lemon juice makes all the difference in the world when it comes to their taste.
As is true with all breakfast bowls, the fixins need to be piled high! Toasted hazelnuts (if you’re feeling fancy) with apples, figs and mint take this bowl to a heavenly place. I keep dried figs in my pantry. As with all dried fruit, make sure there is only one ingredient – fruit. No added sugar is necessary.
Pour yourself some coffee or tea, grab a newspaper, and settle in. This is delicious.