The end of summer and beginning of fall is such a magical time.
It’s an in-between time. You can’t tell which season it’s supposed to be. The days are still pretty warm but the nights are cooler, promising cozy evenings spent with Netflix and peppermint tea. Everyone’s anticipating getting busier, getting back into normal post-summer routines, and we’re all looking forward to fall’s holidays since they’re the best holidays ever: Halloween, Thanksgiving, and that special late November/early December time that I totally consider its own holiday (let’s call it Christmas Anticipation).
Peaches totally embody this special time of the year. Here in Toronto/Ontario, they come around at the end of August. Sure, they make their beautiful bright orangey-pink appearance in grocery stores and local markets before that. But it’s the final days of summertime that peaches are at their best: actually ripe, super sweet, and totally craveable.
My Peach Pie Quinoa is a late summer, early fall breakfast. It’s got protein and healthy carbs, and is a great way to use up any leftover peaches. It’s also got tons of healthy fats thanks to chia seeds and hemp seeds. It’s basically a farewell breakfast to summer.
But that’s okay. Because fall is pretty much the greatest season ever.
- 1 cup quinoa
- 1 and ½ cups water
- FOR EACH SERVING:
- 2 peaches, chopped
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp coconut sugar
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
- Cook your quinoa on the stovetop in a pot. Bring to a boil and then simmer on low for 15-20 minutes. You'll know it's done when it's super fluffy. Take it off the heat and fluff with a fork. Let stand for a few minutes.
- Portion out
- Chop up your peaches.
- For each serving, add two chopped peaches and the rest of the ingredients. Repeat until you have 4 servings or save for breakfast for the next few days.
Is fall your fave too? What’s your favourite cool weather breakfast?