SunButter Breakfast Quinoa Bowl

3/4 cup dry quinoa

1-1/2 cups water

3/4 cup canned coconut milk

1/2 cup non-dairy milk, plus more for topping

1 date, chopped, or 1 tablespoon maple syrup (optional)

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

Pinch of salt

Whatever toppings you want! (SunButter, banana, blueberries,coconut flakes, walnuts, chia seeds, chocolate chips)

In a medium saucepan, add quinoa and water. Bring to a boil; reduce heat to low, cover, and cook for 13 to 15 minutes, until the quinoa is fluffy.

Keep the heat on low. Add coconut milk, non-dairy milk, sweetener, cinnamon, vanilla, and salt. Stir to combine. Cook until the quinoa has absorbed most of the milk, but it is still pourable. Add more non-dairy milk, if needed.

Pour quinoa into 4 bowls and top with more non-dairy milk plus any toppings you want – fruit, nuts, SunButter . . . the possibilities are endless!

SERVING SUGGESTION

You can make a batch of this and divide it equally between 3 to 4 jars or containers to have for easy breakfasts!