This Cinnamon Coconut Cardamom Quinoa breakfast bowl is worth getting out of bed for on a cold winter morning.
It is hearty and warming, and will leave you feeling energized and ready to start your day.
Here’s some of the benefits of its ingredients:
Cinnamon may help stabilize blood sugar and lower bad (LDL) cholesterol. It has been shown to exhibit antibacterial and antifungal properties, and is a great way to add sweetness without sugar.
Cardamom has been used to treat a wide array of health problems, from digestive issues to respiratory problems and heart disease. Its volatile oils help freshen the breath.
Cloves exhibit powerful antibacterial and antiviral properties, so they freshen the breath and also aid in speeding up recovery from colds and flu. They also aid in reversing a variety of digestive issues, from nausea and gas to diarrhea and bloating.
Coconut offers healthy fats and immune supporting properties, while making this dish creamy and even more satisfying.
Quinoa is a complete plant-based protein high in antioxidants, anti-inflammatory phytonutrients, and a variety of minerals.
Cinnamon Coconut Cardamom Quinoa
⅓ cup quinoa
1 cup water
1 apple or pear, diced
3 cardamom pods
¼ tsp. cinnamon
2 tsp. shredded coconut
2-3 tsp. ground flax (optional)
Salt, to taste (optional)
Add quinoa, water, apple or pear, cloves, cardamom, and cinnamon to a pot. Bring to a boil, then cover and reduce to medium low heat. Cook for 15 minutes, or until all water is absorbed.
Pour into a bowl, top with ground flax and a pinch of salt to taste. Mix well.