Quinoa for Breakfast

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Updated: 1/21/2014 8:47 am

Serves four

1 cup milk (use 1% or 2%; do not use almond or soy milk)
1 cup water 
1 cup rinsed quinoa
1/2 teaspoon ground cinnamon 
1-2 cups fresh berries
1/3 cup chopped nuts, like pecans or walnuts
4 teaspoons agave nectar or honey, optional

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat, and let stand covered 5 minutes. Stir in cinnamon; transfer to four bowls and top with berries and pecans. If you'd like to sweeten this up, add a teaspoon of honey or agave nectar. 

Makes 9 to 12 bars

1 1/2 cups rolled oats
3 tablespoons butter or coconut oil
1/2 cup cooked quinoa
1/4 cup flaxseed meal 
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup chopped toasted nuts, like hazelnuts, pecans or peanuts or seeds, like sunflower or pumpkin
1/2 cup honey
1/3 cup peanut butter, or other nut butter

In a medium skillet, melt the butter or coconut oil over medium heat, then add the oats. Cook over medium heat stirring occasionally until the oats start to turn golden brown. Transfer the oats to a medium mixing bowl. Add the quinoa, chia seeds, cinnamon nuts/seeds to the oats.
In a small saucepan add the honey and peanut butter and bring the mixture to a boil, stirring occasionally until the mixture comes to a boil.  Pour the syrup over the oats, making sure that all the ingredients are evenly coated.  
Lightly coat a 8 x 8 baking pan with cooking spray or line it with parchment for easy removal of the bars.
Spread the mixture into the prepared pan, and bake the bars for at 325* 20 to 25 minutes until the bars are golden brown. Let them cool completely, slice into either 9 or 12 portions, and place each bar into a plastic sandwich bag. These will keep in the fridge for about a week. 
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