Raspberry Vanilla Almond Breakfast Quinoa

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raspberries

• Refrigerated

  • 3 cups Vanilla almond milk

• Condiments

  • 1 tbsp Honey, raw

• Pasta & Grains

  • 2 cups Quinoa, fully-cooked

• Baking & Spices

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

• Nuts & Seeds

  • 2 tbsp Almonds

Found on cookingandbeer.com

Description

Ingredients

• 3 cups vanilla almond milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon raw honey (or other sweetener of your preference)
• 2 cups fully-cooked quinoa
• 2 tablespoons sliced almonds
• 1 cup raspberries (or other berry of your liking)

Directions

• In a small saucepan, combine the vanilla almond milk, cinnamon, nutmeg and honey. Heat over low heat, whisking consistently until the the mixture is combined and warm. Remove from heat.
• In your serving bowls, place the quinoa in the bottom of the bowl. Pour the warm milk mixture over top.
• Garnish with almonds and berries.
• For a chilled version, simply warm the honey for 20 seconds. Whisk the milk, cinnamon, nutmeg and honey. Pour the milk over chilled quinoa and top with almonds and berries.
• Enjoy!