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Breakfast Quinoa

This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Vegan.

  • 1/2 cup Organic Quinoa Grain
  • 1/2 cup unsweetened Vanilla Almond Milk
  • 1/2 cup Water
  • 1 pinch Salt
  • 1 tsp Earth Balance Spread
  • 1 medium Apple, cored, diced withpeel
  • 1 tsp ground Cinnamon
  • 1/4 cup toasted WALNUTS BAKERS PIECES
  • 1 Tbsp Agave Nectar

Directions

Step 1

In a small saucepan, bring the quinoa, milk, water, and salt to a boil for 2 minutes.

Step 2

Reduce heat to low and cover for 15 minutes or until all the water is absorbed. (PinkMoonDaily Ed. Note*: I added a bit more Almond milk about 10 minutes into cooking and didn’t remove it from the heat until I could see that the grains had been sprouted). Remove from the heat and let sit, covered, for 5 minutes.

Step 3

Meanwhile, in a small skillet over medium heat, melt the Earth Balance spread. Add the apple, stir together until evenly coated, and saute for 1 minute. Cover and cook for 3 minutes, or until soft.

Step 4

Add the cinnamon and walnuts and cook for 1 additional minute.

Stir in the apple mixture with the quinoa, and divide between 2 bowls. Drizzle the agave nectar on top and enjoy!

Serves 2.

Notes

*Ed. Note: I added a bit of the Earth Balance spread to add to the creamy consistency and tossed in strawberries, bananas and walnuts since that what I had on hand, but the sautéed apples would be delicious.
Breakfast Quinoa

Servings: 2

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Products Used in this Recipe

Gluten Free
Organic Quinoa Grain

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Baking Aids
WALNUTS BAKERS PIECES

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