Total Time: 35 minutes

Yield: Makes 2 servings

Ingredients:

• 1 ½ cups pecan halves
• 2 teaspoons coconut oil (liquid state)
• 2 ½ teaspoons ground cinnamon (divided)
• 2 teaspoons granulated sugar
• Sprinkle of salt
• 1 cup quinoa, rinsed
• 2 cups vanilla coconut beverage (I use the Trader Joe’s brand)
• 1 tablespoon maple syrup
• 2 peaches, one diced (to mix into the quinoa) and one sliced (to top the quinoa)
• 2 bananas, sliced

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, mix together 2 teaspoons of ground cinnamon and granulated sugar. In a medium bowl, combine pecans, coconut oil and cinnamon-sugar mixture. Toss until pecans are evenly coated in cinnamon-sugar.
3. Place coated pecans on a small jelly roll pan and roast in 350 degree oven for 10 minutes. Remove from oven and add a small sprinkle of salt. Set aside.
4. Add quinoa, coconut beverage and ½ teaspoon ground cinnamon to a small saucepan and bring to a boil over medium-high heat. Once mixture is boiling, reduce heat to low and cover saucepan with a lid. Let cook for 10-15 minutes, or until liquid is absorbed. Stir in maple syrup.
5. Turn off heat and stir in diced peach and half of sliced bananas. Spoon into individual bowls and top with sliced peaches, the rest of the banana and cinnamon sugar pecans.

Notes: