Breakfast Quinoa

Name: Breakfast Quinoa
Yield: Makes 2 Servings
Ingredients: 3 tablespoons chopped toasted pumpkin seeds, pecans, or walnuts, 2 tablespoons sweetened dried cranberries, or both (optional); 3 tablespoons chopped toasted pumpkin seeds, pecans, or walnuts, 2 tablespoons sweetened dried cranberries, or both (optional); 3 tablespoons chopped toasted pumpkin seeds, pecans, or walnuts, 2 tablespoons sweetened dried cranberries, or both (optional); ¾ cup Vanilla Almond Milk or low-FODMAP vanilla nondairy milk; ¾ cup Vanilla Almond Milk or low-FODMAP vanilla nondairy milk; 1 cup cooked quinoa (see tip, or table 13); pinch sea salt; 3 tablespoons chopped toasted pumpkin seeds, pecans, or walnuts, 2 tablespoons sweetened dried cranberries, or both (optional); 1 tablespoon pure maple syrup, plus more as needed; ¼ heaping teaspoon ground cinnamon

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

If you have leftover quinoa in the fridge, you can whip up this tasty, high-protein breakfast lickety-split. It will fill you up and sustain you for hours without weighing down your tummy, and it’s easy to customize with your favorite flavor combinations.

Ingredients

1 cup cooked quinoa (see tip, or table 13)
¾ cup Vanilla Almond Milk

Gluten-free
Vegan
Breakfast

Method

Put the quinoa, milk, maple syrup, cinnamon, and salt in a small saucepan (preferably nonstick) and whisk to combine and break up any clumps of cinnamon. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer, stirring frequently, until the quinoa has absorbed most of the liquid, 10 to 15 minutes. Adjust the heat as necessary to maintain a simmer, and stir more frequently