Cinnamon Crunch Breakfast Quinoa

Ingredients

• Heaping 2 tablespoons chopped raw pecans
• 1½ teaspoons coconut oil
• ½ teaspoon ground cinnamon, plus more for sprinkling on top
• Tiny pinch of salt
• 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
• 1 tablespoon maple syrup, more if desired

• 1 tablespoon chopped dried cherries or dried cranberries
• Hemp seeds, chia seeds or flax seeds (optional), for serving
• Milk or yogurt of choice (totally optional), for serving

Directions

1. Toast the pecans by warming the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
2. Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
3. Add the previously cooked quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
4. Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you'd like.

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