Mediterranean Breakfast Quinoa
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Raw Almond (chopped)1 tsp
Ground Cinnamon1 cup
Quinoa2 cups
Milk1 tsp
Sea Salt1 tsp
Vanilla Extract2 tbsps
HoneyDirections:
1
Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside
2
Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through
3
Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes
4
Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture
5
Top with the remaining almonds to serve