Okay, so the title of this recipe is once again a tad long but trust me, it’s not that hard to make. Starting your day with a good hearty breakfast is very important. In my opinion, it’s my favourite meal.

Oh wait. Every meal is my favourite meal. What am I even talking about? I live to eat not eat to live.

In the land, of “what’s for breakfast”, my day usually starts with a bowl of something. The standard list of characters that fall into my bowl is as follows:

Something berry-ish.

Something yogurt-ish.

Something nutty-ish.

Something milky-ish.

Something banana-ish.

And when I’m not watching my calories (like I am now) …..something granola-ish.

This weekend, I decided to add an extra bit of OOMPH into my usual bowl of boredom. I cooked up some tri-colour quinoa, whipped up a magical infused milk and voila. Take a look at this next level breakfast!

You definitely need to warm up your innards with this bowl of beauty. It’s a perfect way to start a chilly morning OR serve it cold when the weather changes and becomes warmer.

I have to admit, I’m a bit obsessed for anything pale pink. The roses you see in these photos came from none other than my dear husband, Steve. He has such good taste in foliage. He’s also so sweet to just shows up with a bouquet of flowers for not apparent reason (other than he loves me). Now, under no circumstances do you have to throw roses into your cereal bowl in the mornings, nor do I even think you would do something so crazy.

The point of the roses here is merely a food styling ploy to give you that dreamy feeling. I mean, really? Who puts roses in their breakfast anyways? OH wait. I do.

Well, I forgot to take them out when I ate this after the shoot. When I took a spoonful, I couldn’t figure out what tasted like a piece of tissue paper and then it dawned on me, I ate a rose. Now I know why Tiffany (our kitty) eats them. They’re pretty tasty.

If you need a little extra something to pull you out of bed tomorrow morning, I would highly recommend making a batch of quinoa tonight and throwing this together when you wake up.

TRI-COLOUR QUINOA BREAKFAST BOWLS WITH WARM CINNAMON MAPLE CASHEW MILK

INGREDIENTS

• ½ cup uncooked tri-colour quinoa, rinsed well under water (you can use any kind of quinoa)

• ¾ cup water

• 1 cup unsweetened cashew milk (any milk will do here)

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup

• Handful of pecans

• 2 teaspoons pumpkin seeds

• fresh blackberries

INSTRUCTIONS

1. Fill a small pot with water and the quinoa. Bring to a boil then reduce heat to simmer and cook covered until all water is absorbed, about 15 minutes or until fluffy. Remove from heat and cool.

2. Mix milk, cinnamon, vanilla extract and maple syrup in a bowl or a bottle.

3. Divide the cooked quinoa into two bowls and pour the milk mixture over each. Garnish with pecans, pumpkin seeds, blackberries and whatever else your heart desires. I usually sprinkle my breakfast bowls with protein powder or dried peanut butter powder.