Nutty Tropical Breakfast Quinoa

I'm not immune to kitchen failures. I rarely use recipes, so it’s a lot of trial and error. Like a few nights ago, when I decided to roast some rhubarb, and somehow ended up with crispy, charred, inedible little rhubarb cracklins. My five beautiful, giant stalks of ‘barb were reduced to a tiny handful of garbage.

Sometimes, though, I manage to throw together just the right flavors, and get a home run. Those are the ones I usually share here. Like this breakfast quinoa. I make fruity, breakfasty quinoa fairly often, but it’s usually nothing to write home about.

This breakfast quinoa—sort of tropical and nutty—this one is a winner, my friends. I used almond butter, because it’s what I had on hand, but I bet any nut butter would be delish… try cashew or macadamia! I used half a peach and half a mango, which leaves you with half a peach and half a mango for tomorrow’s quinoa, too! I would recommend just making a big batch of quinoa and keeping it in the fridge for this very purpose, but you can also toss it with salads, make burrito bowls with it, or even add it to cookie dough.

Nutty Tropical Breakfast Quinoa

1 tablespoon chunky unsalted almond butter

1 teaspoon honey

1 tablespoon almond milk

1/2 cup cooked quinoa, warm

pinch salt

1/2 peach, diced

1/2 mango, diced

1 T shredded coconut
Dash of cinnamon

Whisk together almond butter, honey, salt, and almond milk until smooth. Stir into warm quinoa. Mix in peach, mango, coconut, and cinnamon. Add a splash more almond milk if desired.