Easy, vegan, comforting, and a great combination of healing, anti inflammatory ingredients—my go-to breakfast at the moment is this delicious quinoa cereal. Once I have a pot of quinoa cooked and stored in the fridge and a jar of sliced almonds on hand (oven-toasted for 5 minutes or so,) I can throw this nourishing breakfast together in about 5 or 6 minutes and be ready to sit by the window and enjoy while the sun comes up.
This makes a smallish portion so feel free to double up if you want!
Spiced Quinoa Cereal with Turmeric and Toasted Almonds
1/2 to 3/4 cup cooked quinoa
Unsweetened almond-coconut milk to cover (about half a cup or less, and feel free to use the milk of your choice)
Pinch of salt
1/8 to 1/4 tsp powdered stevia (liquid is also fine, I just really love Sweetleaf powdered right now. Monkfruit sweeteners are also good in this)
1/4 tsp powdered ginger
1/2 tsp cinnamon
Sprinkle of turmeric, about 1/4 tsp
Toasted sliced almonds
Put cooked quinoa in small pan and then add the milk to cover so you don’t get it too watery. Start heating over medium low heat while you add the salt, stevia, ginger, and cinnamon, stirring occasionally. Let it come to a low simmer, heat for a few seconds, then pour into a small bowl. Top with turmeric and almonds and enjoy!
Ginger, cinnamon, and turmeric—three of my favorite things.
So good with a rooibos spearmint tea this morning!
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