QUINOA-PEAR BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 8 ingredients; transfer to a greased 3-cup baking dish. Cover and bake for 50 minutes. In another small bowl, combine almonds, brown sugar, and butter; sprinkle over quinoa mixture. Bake, uncovered, until lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, serve with yogurt.
Nutrition Facts : Calories 267 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CARDAMOM & PEACH QUINOA PORRIDGE
A healthy breakfast of oats and quinoa with fresh ripe peach. Almond milk makes its suitable for dairy-free and vegan diets
Provided by Sophie Godwin - Cookery writer
Categories Breakfast
Time 23m
Number Of Ingredients 6
Steps:
- Put the quinoa, oats and cardamom pods in a small saucepan with 250ml water and 100ml of the almond milk. Bring to the boil, then simmer gently for 15 mins, stirring occasionally.
- Pour in the remaining almond milk and cook for 5 mins more until creamy.
- Remove the cardamom pods, spoon into bowls or jars, and top with the peaches and maple syrup.
Nutrition Facts : Calories 231 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
CARDAMOM QUINOA PORRIDGE
This breakfast porridge blends quinoa, almond milk, vanilla, and cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.
- Remove from heat and let rest 5 minutes, then fluff with a fork.
- For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 tablespoons almonds.
Nutrition Facts : Calories 304 g, Fat 11 g, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 298 g
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BREAKFAST QUINOA PORRIDGE WITH ROASTED PEARS - FORK …
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Reviews 8Servings 2Cuisine AmericanCategory Breakfast
- Preheat the oven to 375 degrees F. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
- In a medium sauce pot over medium heat, melt the coconut oil. Add the quinoa, and stir to coat in the oil. Give it about a minute, then add the almond milk, vanilla, cinnamon and salt, stirring to combine.
- Divide the warm quinoa between bowls, topping with warm almond milk, 2-3 roasted pear quarters, a drizzle of maple syrup, and any other desired toppings.
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- Add the quinoa, oats, almond milk, water, and cinnamon into a small pot. Stir together and bring the liquid to a boil. Reduce to low and simmer the porridge until the oats are soft and most of the liquid has been absorbed about 3 minutes.
- Remove the porridge from the heat and stir in the syrup, hemp seeds, chia seeds, and flaxseed meal. If it thickens up too much, add a splash more of almond milk.
- Divide the porridge equally between two bowls and top with the desired toppings. My recommendations are listed above! Enjoy :)
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Servings 2Estimated Reading Time 2 minsCategory BreakfastTotal Time 25 mins
- Place quinoa, 1 cup almond milk, 1/2 cup water, 1/2 teaspoon vanilla, 1/2 teaspoon cardamon and a pinch of salt in a small sauce pan.
- Bring to boil, reduce heat to low, cover and simmer for 15 minutes, stirring occasionally, until liquid is absorbed.
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