Rustic Quinoa "Oat"meal

Diabetes doesn't hold me back from living life; however, some foods are tricky to calculate when mastering a good blood sugar within range. This rustic quinoa bowl is perfect for this reason! Oats contain more carbohydrates than quinoa, and tend to spike my blood sugar the moment I eat them (especially in the morning for breakfast), but by simply replacing oats for quinoa below all the toppings, we create a healthful nutritious meal practically made for diabetics! The leftover quinoa can be used for your breakfast the next day, lunch the day of in a salad, or meal planning throughout the week.

How I made it:

- 1/2 cup cooked O Organics quick-cook quinoa (place 1/2 cup dry quinoa and 1 cup water in a 2 quart pot. Bring to boil over high heat, then let sit 5 minutes on low heat. Drain excess water and fluff with fork.)

Toppings:

- pour a small amount of milk or half-and-half in quinoa for flavor and a more smooth consistency

- add 1/2 TB brown sugar for flavor

- slice up 1/4 of an apple (I used Fugi) and place on top

- sprinkle on desired amount of cinnamon

- top with 1 TB granola

- drizzle on honey

*(Note: substitute oats instead of quinoa if desired)

Next step: Devour it! (Just kidding, take your time.)

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