Good morning! It’s cold and snowy in Colorado Springs.
Yesterday I was reading blogs (okay, some might say stalling two important tasks – working on the book and finally unpacking my clothes and shoes and organizing my closets) and came across this Cranberry Bread Kale Salad recipe by Esther, a fellow Vegan Lifestyle Coach and Educator. I guess I had the idea of toasted nuts and cranberries on the brain as a result because an hour or so later I made this breakfast (thanks for the inspiration, Esther!).
Hot Holiday Breakfast Bowl
Keywords: bake breakfast salad vegan quinoa winter
Ingredients (Serves 2)
- 2 cups quinoa, cooked
- 1 cup fresh cranberries
- 1/2 cup walnuts (large pieces)
- 1/4 cup sunflower seeds
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- Bee Free Honee (or other plant-based sweetener)
Heat oven to 400 F
Cook quinoa using your preferred method (pressure cooker, rice cooker, or stovetop)
Mix cranberries, walnuts, sunflower seeds, coconut oil and cinnamon in a bowl.
Line a baking pan with parchment paper and transfer berry and nut mix.
Bake for 15 – 20 minutes.
Fresh out of the over, spoon 3/4 cup berries and nuts over 1 cup of warm quinoa and drizzle Bee Free Honee over each breakfast bowl.
This makes for a delicious, hot breakfast but consider tossing the quinoa, baked cranberries and nuts, and Bee Free Honee, chill, and serve as a cold quinoa salad!
Now, how about some vegan news?