Ingredients
-
1
-
1/3
-
2/3
-
1/2
-
2
-
12
-
14
-
2
-
-
-
-
-
-
-
Directions
Of all the ways to eat quinoa, breakfast bowls take the win. A few more I love making are Berry Quinoa Breakfast Bowl and Quinoa Huevos Rancheros.,I cook the quinoa in almond milk sweetened with just a touch of brown sugar (you can use any sweetener or omit if you wish) and serve it with extra warmed milk on the side. Thats just my preference, if you prefer your cereal thicker you can add less milk. Using almond milk makes this a great dairy-free, gluten-free breakfast option for people with allergies.,And for a Fall inspired bowl of quinoa cereal, you can also try my Apples and cinnamon breakfast quinoa which is equally delicious! I also love my Pumpkin Spice Quinoa Breakfast Cookie.
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Steps
|
1
Done
|
Cook on Medium Heat and Bring to Boil For Five Minutes |
|
2
Done
|
Lower the Heat to Low and Cover. |
|
3
Done
|
Cook For 15 to 20 Minutes, or Until Easily Fluffs With a Fork. |
|
4
Done
|
Meanwhile, Heat a Grill Pan and Spray With Oil. |
|
5
Done
|
Grill the Peaches to Bring Out Their Sweetness 2 to 3 Minutes; Set Aside. |
|
6
Done
|
Warm the Remaining Almond Milk. |
|
7
Done
|
Divide the Cooked Quinoa Between 2 Bowls Then Pour in Warmed Almond Milk. |
|
8
Done
|
Top With Peaches, Raspberries and Blueberries and Drizzle Each With 1 Teaspoon of Honey. |
