Carrot Cake Quinoa Breakfast Bowl

• ⅔ cup uncooked IntegriPure® Organic Quinoa
  
• 1 ¾ cups unsweetened coconut or almond milk
• ¾ cup grated carrots
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1 tablespoon almond butter + more for topping
• Pinch of salt
• ¼ cup chopped and toasted pecans or walnuts

Instructions:

1. In a large saucepan, heat the quinoa and milk over medium heat.
2. Once the mixture starts to simmer, add in the carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally.
3. Add in the almond butter and a pinch of salt. Stir until combined and thickened.
4. Pour the quinoa into 4 bowls. Top each portion with extra almond butter, maple syrup, nuts, chia and flax seeds and other toppings of choice.

Yield: 4 servings

Recipe adapted from: destinationdelish.com.