
Breakfast
Dairy-Free
Gluten-Free
Vegan + Vegetarian
Spiced Breakfast Quinoa
Cook: 25 mins
A clever take on oatmeal, this spiced breakfast quinoa kicks it up a notch in terms of both flavor and nutrition. Quinoa is the only grain that is a complete protein – making this perfect for those on a more plant-based diet.
Ingredients
- 1 cup quinoa
- 1 cup organic almond or cashew milk
- 1 cup water
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of sea salt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large Pasture-Raised egg white
- 1 organic banana
- 2 tablespoons raisins
- 2 tablespoons organic blueberries
*Use organic products whenever possible
Nutrition Info | PerServing | Daily% |
---|---|---|
Calories | 333 | 17% |
Fat (g) | 14 | 22% |
Saturated Fat (g) | 1 | 6% |
Carbohydrates (g) | 42 | 14% |
Protein (g) | 12 | 24% |
Sugars (g) | 10 | 0% |
Fiber (g) | 6 | 25% |
Preparation
- 1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and lightly toast, stirring frequently, until the grains are separated and smell fragrant, about 2 to 4 minutes.
- Then stir in milk, water, cinnamon, nutmeg, ginger, and salt. Bring to a boil. Then reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, about 20 to 25 minutes. Remove from heat. Stir in honey and vanilla. You can also do this in a rice cooker.
- Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in raisins.
- Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.
- Add blueberries and sliced banana. Enjoy!
Make Ahead Tip: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.
Tip
Make breakfast for the week - refrigerates well, and heating in the a.m. is simple!