Quinoa Oatmeal with Dried Fruit

Brrrrr.....  this morning was one of those rise n' shines where I just wanted to cuddle under the blankies all morning.  Not so much an option.  Husband had to go run an errand earlier this morning, puppy was bright eyed and bushy tailed, cats tearing up the house like no one was home.  And to top it off, there's a bag full of schoolwork needing to be completed.  We have a quiz in Evidence on Monday... who takes quizzes in law school?  I guess no sleeping in.  Also, my new running shoes came in the mail yesterday, so I've been really, really antsy to try them out, but haven't had the time nor has Mother Nature been cooperating.  Looking at the forecast, I think the treadmill at the local Y is going to get some miles later today and hopefully with a pair of happy feet!  You may also find this ironic, since I have a food blog, but our fridge is looking... sparse.  No eggs, barely any veggies, no almond milk.  I found myself digging through the pantry for some breakfast food and Pinterest came to my rescue with breakfast recipes for oatmeal and quinoa. I gathered what my pantry had to offer that seemed semi-breakfast acceptable and into the pot it went.  Out came an energizing breakfast that will be sure to put a pep into my step on that treadmill in a few hours.

3 Servings

Ingredients:

• 3 c. water
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 c. old fashioned oats
• 1/2 c. quinoa
• 1/8 c. raisins
• 2 tsp agave syrup
• 1/8 c. dried cherries
• 1/4 c. chopped prunes
• 1/4 c. slivered almonds 

Directions:

1) Place a pot over medium-high heat.  Add the water, sugar, cinnamon, vanilla, and salt.  Bring to a rolling boil.

2) Add the oatmeal, quinoa, and dried fruit.  Also add in about 1 tsp of the agave syrup.  Bring to a boil.  Let boil for about 5 minutes.  

3)  Reduce heat to low and let the pot simmer for about another 10-15 minutes until the water has become thick and the oatmeal and quinoa have puffed.

4) Serve the quinoa and oatmeal in bowls.  Top with slivered almonds and a drizzle of agave syrup.