November 30, 2018
Quinoa served as a breakfast porridge with blueberries, pecans and a touch of maple syrup.
Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
Mix in the blueberries, add more mil to taste and top with the pecans.
This recipe is taken from Closet Cooking, check it out here for more recipes: https://www.closetcooking.com/quinoa-porridge/
1/2 cup quinoa, rinsed
1 1/2 cup almond milk
1/4 teaspoon vanilla extract
1 dash cinnamon
1 tablespoon maple syrup (or stevia)
1/4 cup blueberries
1 tablespoon pecans, toasted and coarsely chopped
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