This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish. I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. Like watching a stack of dominoes fall.
It was Cookie’s lucky day. She helped clean up the spilled milk and I gladly called it a day. I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast. Granted, it’s not as crunchy, but the pecans definitely help.
I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.