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Ingredients ½ cup rice milk ¾ cup water 1 cup dry mixed color quinoa (I used red and white) 1 Tbsp honey 1 tsp cinnamon 1/3 tsp sea salt 4 Tbsp Earth Balance Coconut and Peanut Spread** Directions 1. Bring rice milk and water to a boil over medium high heat; add quinoa, salt, honey and cinnamon; stir, cover, reduce heat and simmer 15 minutes. Remove from heat, let sit 5 minutes. 2. Divide quinoa over four bowls; add 1 Tbsp coconut peanut butter to each serving. Nutrition Facts 4 Servings Amount Per Serving Calories 299.5 Total Fat 11.6 g Saturated Fat 2.5 g Polyunsaturated Fat 2.0 g Monounsaturated Fat 3.5 g Cholesterol 0.0 mg Sodium 132.8 mg Potassium 90.6 mg Total Carbohydrate 42.4 g Dietary Fiber 4.3 g Sugars 8.3 g Protein 9.2 g Vitamin A 0.0 % Vitamin B-12 0.0 % Vitamin B-6 0.2 % Vitamin C 0.3 % Vitamin D 0.0 % Vitamin E 0.5 % Calcium 1.0 % Copper 0.2 % Folate 0.1 % Iron 23.7 % Magnesium 0.1 % Manganese 5.0 % Niacin 0.1 % Pantothenic Acid 0.0 % Phosphorus 39.2 % Riboflavin 85.2 % Selenium 0.1 % Thiamin 0.0 % Zinc 0.2 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Sneaky.
For vegetarians and meat eaters alike, quinoa makes a great alternative to rice, oatmeal or any grain and is super quick cooking; rice will typically take 45 to 50 minutes, but the mighty quinoa only cooks for fifteen minutes and rests for five.
Most people think of it as a savory food, but I'm here to tell you that it's perfect for breakfast! Try it with some natural peanut butter or this Earth Balance Coconut Peanut Butter Spread - filling and satisfying for breakfast and the flavor of coconut and peanut butter together is unexpectedly delectable.