They say breakfast is the most important meal of the day, but you don’t have to stick to traditional breakfast foods to fuel up. This recipe from R.D. Jennifer Fleming offers an alternative to breakfast cereal!
Yield: 4 servings (2 cups cooked quinoa)
Time: 25-30 min
1/2 cups Quinoa, Dry
1/8 cup Olive Oil
1 cup Milk, Whole
2 tablespoon Sugar, Brown, Light
1⁄2 teaspoon Vanilla Extract
1/8 teaspoon Cardamom, Ground
1/8 cup Cranberries, Dried, Sweetened
2 tablespoon Pistachios, Roasted, Unsalted 1⁄2 teaspoon Honey, Clover
1⁄2 teaspoon Lemon Zest
1.) In a sauce pan or large pot heat the olive oil over medium high heat.
2.) Add quinoa and toast approx. 2 minutes, until a nutty fragrance is present.
3.) Add the milk, brown sugar, vanilla extract, Cardamom, cranberries, pistachios, honey and lemon zest.
4.) Lower the heat to low and allow to cook covered approx. 20 minutes. Stirring frequently to prevent scorching.
5.) Let cool for about 2 minutes and serve!