Breakfast is served! This happened this morning. Oatmeal has definitely got some competition. I love how certain foods can be for both breakfast and dinner. I literally just said this about plantains, which are in this dish as too (surprised? Betta not be!). Quinoa has so many health benefits. I love the tricolor Organic Quinoa made by Ancient Harvest.

Check out the benefits of Quinoa by clicking here 7 Benefits of Quinoa: The Supergrain of the Future.

Here’s to the recipe… 

Ingredients: 

• 3 ripe plantains, angled slices
• 1 cup dry Ancient Harvest quinoa, follow box instructions
• 1/2 cup walnuts
• 3 tbs coconut oil, divided
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbs cinnamon, divided
• 1 tbs brown sugar, divided

Instructions: 

1. Cook Quinoa according to package.
2. Toss walnuts in coconut oil, cinnamon, and brown sugar and add to cast iron skillet on low heat to toast.
3. Heat coconut oil in large skillet. Brown plantains on both sides.
4. Fluff cooked quinoa. Blend vanilla extract, cinnamon, and almond milk. Stir into quinoa. Mix well.
5. Fold plantains into quinoa and top with walnuts.
6. Enjoy!