So today’s breakfast inspiration is a twist on warm oats and we subbed it out with quinoa. A sweet quinoa dish feels strange at first but it’s really delicious and a wonderfully warming breakfast for cool spring mornings.
1½ cup cooked quinoa
1 cup almond milk
1 tablespoon brown rice syrup
¼ apple, sliced
Handful of coconut flakes
Handful of pomegranate seeds
Cook the quinoa and almond milk in a pot on medium heat until most of the liquid is absorbed. Drizzle the brown rice syrup on top after tossing in the fruit. There are so many possibilities when it comes to toppings — throw in some sliced banana or fresh berries.
Hint: Round up this healthy breakfast with some green tea and a scoop of Sparkle Collagen with Verisol® for a beautifying start to your day.