Warm and Nutty Cinnamon Breakfast Quinoa Recipe
Daily Value: 13%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||51µg||13%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Make this protein- and fiber-packed breakfast dish part of the morning routine and feel like a champion. Feel free to try brown rice or oatmeal in place of quinoa; swap in almond, soy, or coconut milk for milk; substitute fresh fruit for the dried cranberries; or use chopped walnuts or pecans instead of the toasted almonds.
See all quinoa recipes.
- 2 cups milk
- 1 cup cooked quinoa
- 1/4 teaspoon unrefined sea salt
- 1 teaspoon cinnamon
- Natural sweetener, such as stevia, honey, or agave, to taste (optional)
- Toasted almond slices, for serving
- Dried cranberries, for serving
Boil the milk in a saucepan over medium-high heat. Add the cooked quinoa, sea salt, cinnamon, and natural sweetener, if using, and cover. Heat just until all of the ingredients are heated through, about 2-3 minutes. Remove from the heat, scoop into bowls, and top with toasted almond slices and dried cranberries.
Calories from fat: 80
Total fat: 9 g
Saturated fat: 0.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 230 mg
Total carbohydrate: 32 g
Dietary fiber: 8 g
Sugars: 6 g
Protein: 14 gServings: 2
Special Designations: Vegetarian, Healthy
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