Sunday, 31 December 2017

Warm and Nutty Cinnamon Quinoa Recipe!

My diet is far from perfect, but I've learned over the years that if you surround yourself with delicious, healthy, real ingredients you'll discover and create amazing ways to use them. This book is full of ideas, helpful information, and ingredient-based inspiration. At the very least flip through it the next time you pop into a bookstore, and in the meantime enjoy the quinoa berry breakfast bowl you see up above.


 used a red quinoa here, but you can use whatever kind you like, white/buff color seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low-fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.
1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
Serves 4.


*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
https://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html

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