Cranberry-Pecan Spiced Quinoa Breakfast Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, fresh

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 1/4 cup Quinoa

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1 5.3-ounce container Greek yogurt, plain non fat
  • 1/2 cup Skim milk

Found on theeverykitchen.com

Description

Directions

• In a small saucepan, bring quinoa and milk to a boil. Reduce heat, cover, and simmer until quinoa is tender, about 12 minutes. Divide quinoa between two bowls and sprinkle the bowls evenly with cloves, nutmeg, and cinnamon.
• Rinse the saucepan and add 1 tablespoon water and the cranberries. Place over high heat about 1 minute until the cranberries soften and just start to burst. Drain the water. Add the honey and toss to coat evenly. Divide the cranberries between two bowls.
• Top each bowl evenly with pecans and Greek yogurt. Sprinkle with chia seeds.