When was the last time you had quinoa for breakfast? Here’s a sweet breakfast quinoa recipe that we’ve topped with pineapple, blueberries and pumpkin seeds. You can also try natural peanut butter or just some honey as a topping as well. This dish is vegan and gluten free.
Prep time: 5 minutes . Cook time: 20 minutes . Yield: Serves 3
INGREDIENTS
1/2 Cup Dry quinoa
1/2 Cup Light coconut milk
1 Cup Water or Almond Milk
1/4 Tsp Cinnamon
Dash of Freshly ground cardamon (2-3 pods)
Dash of Ground Allspice
Dash of Ground Nutmeg
Dash of Vanilla Extract
Sweetener of your choice
1/2 Cup Dry quinoa
1/2 Cup Light coconut milk
1 Cup Water or Almond Milk
1/4 Tsp Cinnamon
Dash of Freshly ground cardamon (2-3 pods)
Dash of Ground Allspice
Dash of Ground Nutmeg
Dash of Vanilla Extract
Sweetener of your choice
METHOD
1. In a small saucepan, bring quinoa, coconut milk, water, cinnamon, vanilla, allspice, cardamon and nutmeg to a boil. Reduce it to a simmer; cook covered for 15 minutes until liquid is absorbed; add more water if necessary. Sweeten with your favorite sweetener.
2. Serve in a bowl topped with fruit and nuts.
1. In a small saucepan, bring quinoa, coconut milk, water, cinnamon, vanilla, allspice, cardamon and nutmeg to a boil. Reduce it to a simmer; cook covered for 15 minutes until liquid is absorbed; add more water if necessary. Sweeten with your favorite sweetener.
2. Serve in a bowl topped with fruit and nuts.
Nutrition per serving (without sweetener and toppings) : 229 Cals; 35g Carb; 6g Fat; 7g Protein; 5g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
