Today is a rest day, which means I slept in (until 6:08), took a shower even though I wasn’t sweaty or chlorinated and decided to ditch my normal pre-workout breakfast (two pieces of gluten-free toast, one with peanut butter and one with jam) in favor of something a little more, ummm, seasonal.
(Adapted from “So Easy”)
1 1/3 cup quinoa
2 2/3 cup water
2 apples, peeled and cut into chunks*
½ cup dried cranberries
1/3 cup sliced almonds, toasted
½ cup skim milk (plus more for serving)
2 tbsp. honey (plus more for serving)
½ tsp. cinnamon
1. Combine quinoa and water in a medium saucepan. Bring to a boil, then turn the heat down to low, cover and simmer for 5 minutes.
2. Add the apples and cranberries, put the lid back on and continue to simmer for 10 more minutes (or until all of the water is absorbed).
3. Add the cinnamon, 2 tbsp. honey and ½ cup milk. Stir and cook over low heat for one minute.
4. Divide the quinoa mixture into serving bowls and top each serving with toasted almonds and a thin sliver of butter. Stir to combine. Add as much additional milk and/or honey to each serving as you like.
*Next time, we’ll use 3 apples (2 for cooking and one for topping the cooked quinoa).