I’m a huge fan of quinoa, and one of my favorite ways to enjoy it, is for breakfast. Quinoa (pronounced Keen-wah) is one of the “it” or “super” grains right now, and it’s one of the best plant sources of protein with more high quality protein than any other grain. It’s loaded with protein, fiber and, best of all, is gluten-free. It is light, tasty and easy to digest, with a slightly nutty flavor. This recipe for Breakfast Almond and Raspberry Quinoa is fabulous. I had all 3 of my kids try it too, and they loved it. I love the combination of using almond milk, almonds and raspberries, but feel free to use any of your favorite fruits and toppings. Enjoy!
Breakfast Almond and Raspberry Quinoa
1 cup quinoa
2 cups water
1/2 cups almond milk
2 tablespoons to 1/4 cup light brown or organic cane sugar
1/2 cup chopped almonds, toasted
1/2 cup dried cranberries
1 cup fresh raspberries
1. Rinse quinoa in a fine mesh strainer, if needed (I purchased the pre-rinsed quinoa).
2. Combine quinoa and water in a medium saucepan. Bring to a boil; reduce heat, cover and simmer 10 to 15 minutes more or until water is absorbed, stirring occasionally. Stir in almond milk, sugar and top with toasted almonds, cranberries and raspberries.