Breakfast Quinoa

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

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Votes: 14
Rating: 3.93
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Servings 2people
Submitted By Dayna Mcleod
This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3.93
You:
Rate this recipe!
Servings 2people
Submitted By Dayna Mcleod
This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small saucepan, bring the quinoa, milk, water, and salt to a boil for 2 minutes.
  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.
  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.
  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.
Recipe 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 saut�ed apples would be delicious.

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