Good morning lovely people!
Just when you thought my smoothies couldn’t get any greener, “helllloooo spirulina!” haha.
I’ll share that recipe later, because today I want to introduce you to Carrot Cake Quinoa! Not to worry, I’m almost out of quinoa so this obsession may subside very soon.
But until then, enjoy this Carrot Cake Quinoa!
Carrot Cake Quinoa
- 1/2c almond milk
- 1/4c dry quinoa (see substitution note)
- 1 large peeled and chopped carrot
- 1/4 t (or more) cinnamon
- 1/2 banana
- Stevia, maple syrup, or brown sugar (to sweeten)
- 1/4t vanilla extract
- (optional) toppings: walnuts, raisins, pineapple pieces, and/or shredded coconut
Substitutions: Feel free to substitute quinoa with steel cut oats or rolled oats, however, you will have to increase almond milk to 3/4c.
Put all of your ingredients (except for your quinoa!) in a blender and blend away. Put quinoa, or oats, in a pot and pour your carroty milk over top. Don’t worry if your blender left some carrot pieces, it’s carrot cake!
Bring mixture to a boil on the stove then reduce heat and let simmer 15 min. Once the quinoa is done cooking remove from stove top and devour with whatever toppings you’d like!
I topped mine with raisins, walnuts, coconut shreds and another splash of almond milk. I love putting my quinoa (and oatmeal bowls) in mason jars, it makes them so easy to bring to work for a warm and healthy lunch.
If you’re like me with a major sweet tooth, my sweetener of choice is stevia. Lately I’ve been hooked on this liquid vanilla version by Stevita.
And a little morning inspiration for you all…”Above all else, guard your heart, for everything you do flows from it.” Proverbs 4:23