Tropical Quinoa Breakfast Bowl
1 cup quinoa (cooked)
1 banana sliced
1 mango, chopped
1/4 teaspoon cinnamon
Top with coconut shavings
Cook quinoa according to package instructions. For this recipe we actually used leftover quinoa from dinner the night before.
Mix together quinoa and cinnamon, and separate into two bowls for serving.
Add chopped mango and sliced banana. Divide evenly between the two bowls.
Top with a handful of coconut shavings.
Optional: for a little added sweetness, drizzle with organic maple syrup or agave.