Ingredients:
1/3 cup (63 grams) quinoa, dry
1 teaspoon cinnamon
1 teaspoon vanilla extract
Toppings: Freeze dried or fresh raspberries, banana slices, and plant-based milk.
Directions
Preheat your oven to 300 degrees F (150C). In a small saucepan, bring ⅔ cup (157 ml) water to a boil. Add quinoa, reduce temperature to low and cook until quinoa has absorbed all the liquid and becomes “fluffy” in texture. Add cinnamon and vanilla to cooked quinoa, then spread mixture out on a cookie sheet (I used a silicon mat to avoid any use of oils). Bake for 30 minutes, stirring every 10 minutes. Quinoa will crisp up as it cools.
Cool and store in an airtight container.
Macros: 9g Protein, 3g Fat, 49g Carbs
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