Peruvian Breakfast Quinoa Bowl

Combine the rinsed quinoa, water, cinnamon, and salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.

While the quinoa cooks, heat coconut oil in a small skillet over medium heat. Add the sliced plantain and cook for 3-4 minutes per side, until golden brown and caramelized.

Once the quinoa is cooked, stir in the brown sugar and milk until well combined.

Divide the quinoa into two bowls and top with the caramelized plantain slices. Serve warm.