- Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
This recipe is gluten free, dairy free and is great for a good wholesome breakfast on the go and leaves you feeling satisfied for longer
- 1/2 cup quinoa, rinsed and well drained
2 cups unsweetened almond milk
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries, thawed
2 tbsp shredded coconut
1/4 teaspoon vanilla extract
2 tablespoons chopped almonds, toasted
- In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally.
- Remove from heat; stir in blueberries, coconut and vanilla. Sprinkle with chopped almonds.
- Serve it and enjoy