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Bowls of oatmeal topped with blueberries, raspberries, pomegranate seeds, and peaches, surrounded by additional bowls of berries, pomegranate seeds, and a glass of milk.

Quinoa Breakfast Cereal

Cook Time:
40 Minutes
Difficulty:
Easy
Serves Up To:
2 Servings

Nutrition Information

Total Fat
15.1 g
Total Carbohydrates
133.8 g
Cholesterol
0 mg
Sodium
495.6 mg
Potassium
371.5 mg
Dietary Fiber
15.2 g
Sugars
14.0 g
Protein
26.1 g

Ingredients

Directions

  1. Combine the quinoa, Original Almondmilk or Vanilla Almondmilk and salt into a saucepan over med/high heat and bring to a boil. Then lower the heat to med/low, cover and simmer for about 15 minutes. Keep an eye on the quinoa and milk during this time make sure it is actually just simmering and not boiling.

  2. After 15 minutes a good amount of the almond breeze should be absorbed. Now add the cinnamon and vanilla extract and stir. You can continue to let the mixture simmer, with the lid off until all of the milk is absorbed. Should be about 20 minutes total, but the results may vary a bit so just keep an eye on it. After 15 minutes a good amount of the almond breeze should be absorbed. Now add the cinnamon and vanilla extract and stir. You can continue to let the mixture simmer, with the lid off until all of the milk is absorbed. Should be about 20 minutes total, but the results may vary a bit so just keep an eye on it.

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Notes:

  • We served, topped and ate this delicious treat right away (and it wasn’t even breakfast time), so you could do the same if you like to plan ahead, you could absolutely cook the quinoa the night before and store in the fridge and either eat it cold the next morning, or heat it in the microwave for 30 seconds or so. Regardless, it will be delicious. Don’t forget to have fun with those toppings – we recommend adding any of our oven roasted almonds for some crunch.

Courtesy of: Design Love Fest

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