Mediterranean Breakfast Quinoa |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nutty cinnamon quinoa with dates, apricots, toasted almonds, and honey. Ingredients:
1/4 cup chopped raw almonds |
1 teaspoon ground cinnamon |
1 cup quinoa |
2 cups milk |
1 teaspoon sea salt |
1 teaspoon vanilla extract |
2 tablespoons honey |
2 dried pitted dates, finely chopped |
5 dried apricots, finely chopped |
Directions:
1. Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside.
2. Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.
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