Quinoa Energy Breakfast Bowl

The mornings have steadily been getting colder here in Connecticut which means I need a heartier breakfast to sustain my hunger until lunch time. With a little extra time this morning from getting up extra early to get my son off to early morning swim practice I wanted to make a little special yummy breakfast bowl. I threw together my quinoa and almond milk, almond butter and additional natural sweetener, maple syrup. Give it a try and hope you like it. 

Simmer together:
1/2 cup, rinsed uncooked quinoa
1 1/4 cups almond milk (I used Blue Diamond Almond Breeze)
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
1 1/2 tablespoons almond butter

Bring the mixture to a slow boil and reduce the temperature to a simmer and cook for 15 minutes, stirring occasionally. The mixture will get thick and you may need to add a bit more almond milk. When finished cooking, split the mixture between two bowls and top with sliced banana's, slivered almonds (toasted) and any additional toppings you like.