My bowl of comfort, right here.

Recently, it seems that Fall has arrived, but only from the hours of 9pm-10am, otherwise, it’s still summer here in the South Bay. I’m not complaining, but I am ready to break out crockpot, buy some pumpkin and start prepping for the holidays. Who’s with me?

The past several mornings, I’ve been enjoying a big bowl of this warm breakfast quinoa with cinnamon, fresh picked blackberries [story below], toasted walnuts and then topped with shredded coconut. How does that not scream amazingness?! One of the many reasons I love quinoa is because it’s so versatile and works well with a wide range of ingredients. It’s also a [gluten-free] grain that can be enjoyed for either, breakfast, lunch, dinner OR dessert!

Every summer for the past 6 years – at least, I’ve wanted to go berry picking. There’s really no good reason why I never went, but this year, I was going to make it happen. I somehow convinced my husband that it would be a great idea to drive an hour to Swanton Berry Farm. I sold him on the experience. He would sleep in, we’d grab coffee at our favorite local shop, take the scenic route [he loves to drive, so it worked] and then a quick trip to the berry farm, which I would later make him something good. SOLD.

We grabbed our boxes, headed down the path and within moments, silence. I entered my happy place. We did have to work a little harder since it was the end of berry season, it was either picked over or the red out numbered the black. Either way, we got our blackberries and I was happy. My husband too, but more so now after I made him my amazing blackberry scones that are to die for! I’ll share them [the recipe] with you too, I promise.

Breakfast Quinoa with Cinnamon and Fresh Berries

[Adapted by 101 Cookbooks]

PRINT Recipe

Ingredients

• 1 cup [vanilla] almond milk  – or any type milk you prefer
• 1 cup water
• 1/4 teaspoon salt
• 3/4 cup original quinoa
• 1/4 cup red quinoa – or total of 1 cup original
• 2 cups fresh blackberries – or blueberries, raspberries, etc.
• 1 teaspoon ground cinnamon
• 1/3 cup chopped walnuts, toasted
• 3 teaspoons agave nectar – if avoiding sugar, you can substitute for stevia
• 2-3 tablespoons shredded coconut

Directions

In a medium saucepan, combine milk, water, salt and [original and red] quinoa – bring to a boil. Reduce heat to medium-low and cover for 15 minutes or until the liquid is absorbed. Remove from heat and let sit [covered] for about 5 minutes. Add cinnamon and carefully mix in the blackberries. Top with walnuts and drizzle with agave nectar.

Enjoy!

Serves 4

*Gluten-free *Dairy-free

[Created/photographed by Lisa Thiele | With Style and Grace]

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