Makes 4 servings
1 cup quinoa
Generous pinch of fine sea salt
1 1/2 cups of water
1 cup fat-free evaporated milk
2 tablespoons flaxseed meal
4 teaspoons honey
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1 cup fat-free milk
8 teaspoons chopped nuts/seeds (I used sunflower seeds)
nut/seed options: Peanuts, walnuts, almonds, pecans, pistachios, cashews, sunflower seeds, pumpkin seeds
1. In a medium saucepan, combine the quinoa, salt, and water. Bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes (the quinoa should be tender, but it's okay if it's a little wet).
2. Uncover, stir in the evaporated milk, flaxseed meal, and 2 teaspoons of the honey. Return to a simmer and cook, stirring until the milk is mostly absorbed and the cereal is a thickness you like, 4 - 6 minutes.
3. Remove from the heat and stir in the vanilla or almond extract. Top each serving with 1/4 cup milk, 1/2 teaspoon honey, and 2 teaspoons chopped nuts/seeds.
Per 3/4-cup serving: 286 calories, 14g protein, 5.5g fat (0.5 saturated), 4.5g fiber, 289mg calcium, 1mg vitamin C, 45g carbohydrate, 154mg sodium
What did you have for breakfast?
Until next time...