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

Ingredients 

• 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

 Directions

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.