Carrot cake quinoa breakfast bowl


1 and 1/3 cup organic quinoa

1 litre almond or coconut milk

5 organic carrots grated (medium)

1 tsp cinnamon

1 tsp organic vanilla extract

2 tbsp nut butter (I used peanut)

Small handful of walnuts


This recipe makes enough for approx 6 servings. Keep in the fridge in an air tight container. Warm up in a saucepan with additional milk for a quick protein packed breakfast.

In a large sauce pan add the quinoa along with enough milk to cover. Stir the quinoa, milk, vanilla and cinnamon together and turn the stove on to medium heat. As the quinoa absorbs the milk keep adding more. I find I need more or less milk depending on the quinoa. Once the quinoa is almost ready (after about 15 minutes) add in the grated carrot and nut butter. You may need to add more milk at this point. Once the quinoa is cooked the small grain will have opened up. It should be soft but will still have texture to it.


Serve with broken up walnuts, additional carrot and nut butter.

Quinoa is a complete protein which means it includes all the essential amino acids. Swapping sugary breakfast cereals and pastries for a protein rich breakfast supports blood sugar imbalances, hormone imbalances and can support you during fertility and pregnancy.