I don’t think I need to comment on this picture. What else could I say so you’ll want to make this warm and nutty quinoa breakfast RIGHT NOW?

I’ll just say these few words more. Red quinoa. Coconut milk. Cinnamon toasted nuts. Berries. Delicious… Your new breakfast favorite. Promise.

This recipe is inspired by a breakfast I had recently in Moab, Utah at a restaurant called The Love Muffin. Decrease the amount of nuts and adjust your choice of milk if you’re worried about calories or fat. But remember, the fat content in this recipe is from healthy sources.

Cook’s note: I regularly add chia seeds and flax to this dish. And if you’re in a hurry, skip toasting the nuts, but don’t forget to still add cinnamon.