Wanna have a lil’ dessert for breakfast?
I thought so.
I like to think of this sweet breakfast recipe as dessert in the morning- even though there’s no cookies or cake or ice cream. It’s still fun to call it a Sundae, isn’t it?
The other day I was bouncing around my kitchen and made a bit too much quinoa. Yes, Amie got a little too excited and made 4 cups of cooked quinoa. Ummmm. Ya. What’s a gal to do with 4 cups of quinoa? Well let’s just say you’ve gotta lotta quinoa comin’ your way this Spring. I was down at my parent’s home in their kitchen when this happened so I had to get a bit creative and make use of this quinoa so it didn’t go to waste.
I pretty much made every quinoa recipe under the sun for my parents and stocked ’em up in their fridge. But I had about 1/2 cup leftover and just as my father walked in the kitchen to make his oatmeal – I got an idea and tossed the quinoa with a few ingredients to make a ‘Sundae’- he loved it and so that is how this quinoa sundae idea came about.
I tested this recipe with a bunch of different ingredients but this combo was my favorite so I hope your taste buds find it fabulous, as well! I love homemade breakfasts like this because they’re so easy to make, last forever when stashed in the fridge and tastes amazing with almond milk yogurt and a drizzle of sweet honey. These sundae’s have been a staple with my clients for awhile now- they seem to go through breakfast stages (as do I) where they’ll eat a certain recipe every day for months and then will move on. They’re on this Sundae kick now so we’ll see how long this lasts! But the fun thing about this recipe is that it really can’t get boring because there are so many variations that you can add in and play around with- you can try some coconut flakes or ground flax seeds for instance.
I.Could.Eat.This.All.Day.Long. It is SO addicting! Full of protein, whole grains, healthy fats and fiber- what else can you ask for before the sun rises?
If you’ve never made homemade quinoa Sundae’s before- now’s your chance. Just fill up a cute mason jar and grab a spoon and you’re all set. You can even screw on the top and bring this breakfast with you to work if you don’t have time to savor it in your kitchen or while blow drying your hair, putting on your makeup, dressing the kids, etc…
I hope you love this recipe as much as I do because it’s a part of the Almond Board of California’s Spring Booklet!
I’m so excited to announce I’m working with the amazing Almond Board of California and I’ve developed 6 yummy recipes that can all be gluten-free, dairy-free and vegan. Head on over and check them out- you’ll wanna print the entire booklet; these tips and recipes are perfect for any Spring gathering or a simple day at home. I’ve got everything from breakfast to dessert in this booklet and I know you’ll love ’em all.
This is just one of my yummy Almond Board recipes- you’ve got 5 more comin’ your way so sit tight and check back next Monday for the next one!
Now don’t forget to hop on over to my Facebook Page everyday until April 22nd where I’m giving away new prizes everyday for my ‘Spring Has Spring’ Giveaway.
Rinse quinoa thoroughly in cold water and drain. Place the rinsed quinoa in a medium saucepan with 2 cups water and bring to a rolling boil. Turn down to low heat, cover and cook for 15 minutes until all the water is absorbed. Remove from heat and add in cinnamon and sea salt.
In a medium saucepan over medium-low heat, cook almond milk until warm, about 3-4 minutes.
Layer quinoa, slivered almonds, apples and yogurt in four serving glasses. Repeat until glasses are filled with quinoa on the top layer.
Pour warm almond milk over the quinoa. Drizzle with warm almond butter and honey and serve immediately.