Rinse the quinoa in a colander to help
nd set aside.
Toast quinoa (recipe noted in intro) and cook
Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.
Bring quinoa, water, milk, cinnamon, and vanilla extract to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and has absorbed the water, 10 to 15 minutes. Remove saucepan from heat.
Mix cherries, cashews, and honey into the quinoa mixture; top with blackberries and creme fraiche.
Add everything except for pecans and maple syrup to a saucepan. Bring to a boil, cover and reduce to simmer for 20-25 minutes.
When the apples are soft, and quinoa has absorbed the water, fluff the quinoa with a fork.
Pour into bowls and top with maple syrup and pecans.
Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside.
Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.
Bring quinoa, water, and apple juice to a boil in a saucepan. Reduce heat to medium-low and add cinnamon. Cover and simmer quinoa for 10 minutes. Stir apples into the quinoa; continue simmering until the liquid is absorbed and quinoa is tender about 10 more minutes. Drizzle with agave nectar to serve.
Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.
Rinse quinoa in fine mesh strainer under
cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes.
cool a little and stir everything in.
keep in the fridge and serve cold.
this will keep for a few days in the fridge.
Bring 2 1/4 cups of water to a boil.
Once the water begins to boil, add the 1 cup quinoa, return to bubbling, reduce the heat, then cover and cook for 15 minutes.
Scoop the cooked quinoa into serving bowls. Add the milk, syrup or honey, raspberries, chopped almonds and cinnamon and serve.
What quick and easy tips do you have for getting a breakfast from scratch on the table on busy mornings?
/www.food.com/recipe/brown-jasmine-rice-with-quinoa-520574 for cooking
inutes.
For the quinoa breakfast bowl: Add the quinoa and water to
op.
Spread the cooked Quinoa on top, then sprinkle with
Cook quinoa according to package directions, using
et aside. To cook quinoa, bring two cups of water
rst rinse and drain the Quinoa till the water runs clear
Rinse the quinoa in water using a strainer, as you would was rice.
Add the quinoa to the water in a medium sized saucepan. Bring to the boil, reduce heat and gentley simmer for 5 minutes.
Add the apples, raisins and cinnamon. Simmer until the water has absorbed.
Serve with milk of your choice and sweeten with honey/rice syrup if desired.
live oil in saucepan. Add quinoa and toast lightly, about 3
medium saucepan heat the quinoa, two cups of water (or