Thanks to Taste Spotting I stumbled across the most amazing breakfast recipe ever. It is simple, it is healthy, it is delicious, and it involves quinoa (which I loooove). It also is a nice alternative to oatmeal, which is great for me because I can't stand oatmeal. It's the texture. After three bites (yes, I've counted) that thick, chunky substance becomes absolutely impossible for me to swallow.
The original recipe on the blog Sunday Morning Banana Pancakes is pretty near perfect, but I did tweak it slightly to more suit my tastes and the ingredients I had available to me. First, I substituted reliable ol' red quinoa for the of tri-colored quinoa (white, red, and black varieties) the recipe suggests. Why the substitution? Because red quinoa is the best variety and deserves to shine on its own. Red quinoa is my favorite as it has a richer, nuttier flavor and maintains a bit of its crunch after you cook it. I also used more cinnamon than the recipe calls for, added Almond extract, and used different fruits.
Ingredients: 1/4 cup red quinoa, rinsed; 1/2 cup almond milk; 1/2 tsp cinnamon; 1/8 tsp vanilla extract; 1/8 tsp almond extract; Half a banana, sliced; Hall an apple, sliced; Chopped almonds; Maple syrup; Directions:  1. In a medium saucepan whisk together the almond milk, cinnamon, and both extracts. Bring this mixture to a boil ;  2. Once the mixture is boiling, add the rinsed quinoa, cover the saucepan, and turn the heat down to low-medium ;  3. Simmer for 10 minutes or until all the liquid is gone, allow quinoa to rest for 10 minutes (note: if the germ around the grain hasn't turned into a spiral tail the quinoa is not done cooking and won't be digestible) ;  4. Put the quinoa into a bowl and add fruit, almonds, and maple syrup. Add as much or little as you desire (note: I use about 2 tsps of maple syrup ;  5. Eat, enjoy, and feel good!