Breakfast quinoa jar
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Warm cinnamon-vanilla quinoa cooked in almond milk, then topped with banana, berries, seeds and a drizzle of honey.
Ingredients
- 1/4 cup uncooked quinoa (pre-washed, or rinse well)
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tsp honey
- 1 medium banana sliced
- 6 strawberries sliced
- 1/2 cup blueberries
- 2 tsp hemp seeds pepitas or nuts
- 1/4 cup warmed almond milk
Equipment
- saucepan
- cutting board
- chef’s knife
Directions
- Bring the almond milk to a simmer with the cinnamon and vanilla, stir in the quinoa, cover, and cook on low for about 20 to 25 minutes, until the liquid is absorbed.
- Fluff the quinoa with a fork.
- Split the hot quinoa between two bowls, add the sliced fruit and seeds on top, drizzle with honey, and pour on some warm almond milk if you like.
Notes
Safety: cool cooked quinoa quickly and refrigerate at 40 F or below; no honey for babies under 1.
Nutrition
Serving: 254g | Calories: 215kcal | Carbohydrates: 43g | Protein: 5.4g | Fat: 3.9g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 68mg | Potassium: 503mg | Fiber: 5.3g | Sugar: 19g | Vitamin A: 67IU | Vitamin C: 30mg | Calcium: 195mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; uncooked quinoa (pre-washed (the first choice counted), hemp seeds (the first choice counted), warmed almond milk counted as unsweetened almond milk. Brands and portions vary, so use it only as an approximation.