Raspberry Walnut Quinoa-meal

Any given day it’s a good bet that I have a bowl of cooked quinoa in the fridge. I make it a lot. Like here. And here. And there’s always leftovers. Usually I’ll eat it the next day with some cooked veggies, or I’ll add some to a salad. But now I’m gonna really get crazy here… How about quinoa for breakfast? Just reheat some leftover quinoa with milk (be it from a cow, coconut, almond or soy), add a little cinnamon, fruit, nuts and honey and you’ve got one fancy start to the day. It’s like grown-up oatmeal. Play around and try out your own combo, or follow this recipe…

Raspberry Walnut Quinoa-meal

What you need:

1 cup cooked quinoa
1/3 cup milk (cow, coconut, almond or soy)
1/2 cup fresh raspberries
1 tbsp chopped, toasted walnuts
honey (or agave nectar)

What you do:
Combine leftover quinoa and milk in a saucepan over medium heat. Allow quinoa to absorb the milk. Once the liquid has been absorbed, add raspberries, walnuts and cinnamon. Transfer to bowl and drizzle with honey.

Starting from scratch? Here are the proportions:

1 cup uncooked quinoa (rinsed)
1 cup milk (cow, coconut, almond or soy)
1 cup water
2 cups raspberries
1/2 tsp cinnamon
1/3 cup copped, toasted walnuts



Filed under recipes

2 responses to “Raspberry Walnut Quinoa-meal

  1. Pingback: Go Gourmet « megg salad

  2. Cool recipe, I’ll have to try it. I was recommended this way after I posted my Quinoa Porridge recipe. I think Quinoa is an awesome alternative to rice and in my opinion should replace rice altogether.

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