I discovered this last year , raved about it and then haven’t made it since, but this morning I woke up to rain, I ran out of oats and saw a big bag of quinoa in the cupboard and knew just what needed to happen.
In case you need a refresher too…here’s the recipe:
Breakfast Quinoa: Serves 2
1/2 cup quinoa 1/2 tsp cinnamon 1 1/2 cups almond milk (I use Silk Almond milk) 1/2 cup water 1 tbsp vanilla 1 pinch salt
Directions: Rinse quinoa, then add quinoa and cinnamon to a pan and toast on medium high heat for 3-5 minutes until it begins to brown and starts popping.
Add almond milk, water, vanilla and salt and bring to a boil. Once boiling, reduce heat to a simmer and cook uncovered until all liquid is absorbed and quinoa is fluffy, about 25-30 minutes.
Add toppings of your choice. My favorites include banana, berries, walnuts, almonds, or chia seeds.
Silk Almond Milk is my non dairy milk of choice because it’s low in calories and fat, a good source of calcium and low in sugar. I use Silk in smoothies, cereal and baking – basically anywhere I would use regular milk.