Ingredients
-
1/3
-
1/3
-
1/3
-
1/4
-
1
-
1
-
1
-
1/4
-
-
1/2
-
-
-
-
-
Directions
Pomegranate, Honey & Quinoa Breakfast,Delicious, fresh tasting and pretty healthy!! Modified from a recipe found on and easy. I stirred in some vanilla after it was finished cooking and served with just pomegranate seeds. I made 3x the recipe (1 cup quinoa) and divided it into four servings.,This was a great breakfast for DH and I. I did toast my quinoa before cooking it, and used almond milk as some others did. I could not find pomegranates in the grocery anywhere, so settled on using a 1/4 cup combination of sultanas, cranberries and dark cherries. I did add the flax seed meal and skipped the coconut. The toasted almonds were a great topper. I liked the ease of this, which would help on those very early mornings I get up for the gym – this would be a great recovery food. Thanks for posting this UmmBinat – made for ZWT7 and the HOT PINK LADIES!
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Steps
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1
Done
|
Rinse the Quinoa in a Fine Mesh Sieve. |
|
2
Done
|
Place in a Medium Saucepan With Milk, Water, Cinnamon and Pinch of Ginger Powder. Bring to the Boil, Then Reduce Heat and Simmer For 15 Minute (at This Point the Quinoa Should Have a Slight Crunch When You Bite It.) Remove from Heat and Drain Any Remaining Liquid, If Any. |
|
3
Done
|
Stir in the Flaxseed or Sunflower Seeds, Unpasteurized Honey and Desiccated Coconut If Using. Mix Well. |
|
4
Done
|
Top With Pomegranate Seeds and Toasted Almonds. |
