Carrot Cake Quinoa Cereal

It's time to upgrade your morning cereal. Cooking quinoa with carrot juice instead of water adds a pack of vegetable nutrients and color to this cereal mixture. Mix it with milk, add it to the top of your yogurt, enjoy whatever way you want. 



Makes about 2-3 servings


  • 1 cup uncooked quinoa
  • 2 cups carrot juice
  • 1 tbs flax seeds, ground
  • 1 tbs chia seeds
  • 1 tbs olive oil
  • 3/4 tbs agave nectar
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • Pinch of ground nutmeg
  • Ping of salt


    1. Cook the quinoa to packaging instructions substituting water with carrot juice.
    2. Let cool completely before proceeding.
    3. Preheat oven to 375°F, and lightly grease a baking sheet.
    4. In a medium bowl, mix the cooled quinoa in with all of the remaining ingredients. 
    5. Spread the mixture out on your prepared sheet in as thin and even a layer as possible. This will help the cereal bake up nice and crispy, so take your time smoothing it out with either a spatula or lightly moistened hands. 
    6. Bake for 45-60 minutes, stirring every 15 minutes or so, until lightly browned. 
    7. Let cool completely before storing in an airtight container. 

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