- 1/3 cup quinoa flakes
- 1 cup milk (regular, almond, coconut, soy all work well)
- 1/4 teaspoon cinnamon
Cream of Quinoa
One of my favorite combinations is cooking the quinoa in coconut milk and then topping with berries, coconut and toasted almonds. I chop half a banana and stir it into the quinoa during the last 30 seconds of cooking. It offers natural sweetness and a bit more heft to my morning meal. A pinch or two of sea salt and a drizzle or sprinkle of your favorite sweetener finishes this bowl off perfectly!
Yields one serving.
Yields one serving.
Ingredients
Optional Add-Ins
- A pinch or two of sea or kosher salt
- Honey, maple syrup, stevia, or sweetener of choice
- Slivered almonds, chopped walnuts or pecans
- Sunflower seeds or pepitas
- Chopped bananas, peaches, berries, or fresh fruit of choice
- Raisins, chopped dried apricots, shredded coconut or dried fruit of choice
Instructions
- Bring the milk and the cinnamon to a simmer in a small saucepan. Add the quinoa flakes, and then reduce the heat to low.
- Cook for two minutes or until thickened, adding a little extra milk to thin according to personal preference. Scoop into a bowl and top as desired.