Tanya Caruana R.H.N, M.B.A
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Quinoa for Breakfast


Picture
Ingredients
  • Apple Peanut Butter Quinoa (servers 1)
    • 1/4 quinoa
    • 1/2 cup almond milk
    • 1/2 teaspoons cinnamon
    • 1/4 nutmeg
    • 1 tablespoon peanut butter
    • 1/2 an apple diced
    • 1 teaspoon vanilla
    • handful of pecans (optional)                                     
  • Coconut Blueberry Quinoa (serves 1)
    • 1/4 teaspoon coconut oil
    • 1/4 cup quinoa
    • milk or water to cook quinoa
    • 1/2 cup blueberries
    • 1 tbsp. shredded unsweetened coconut
    • dash of cinnamon
 Pumpkin spice Quinoa
  • 1/4 cup milk – I used almond milk but any milk will work
  • 1/4 cup water
  • 1/4 cup uncooked quinoa, rinsed and drained
  • 1/4 cup + 2 tablespoons pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice or cinnamon and nutmeg
  • 1 tablespoons chopped pecans                       



Instructions
:                             


  • Apple Peanut Butter Quinoa
  1. In a small saucepan bring quinoa, milk, cinnamon, nutmeg and vanilla to a boil. Reduce it to a simmer, cover the pot, and let it cook for 15 minutes. Using a fork, fluff the quinoa very gently. Top with peanut butter, apples and pecans

  • Blueberry Coconut
    1. Sautee quinoa in coconut oil until toasted, about 5 minutes
    2. Pour in milk and bring to a boil. Then reduce heat and simmer for about 10-15 minutes
    3. Remove from heat and stir in blueberries, cinnamon and coconut
  • Pumpkin Spice
    1. Bring milk and water to a boil in a small to medium sized saucepan. Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork, then stir in the pumpkin, maple syrup, vanilla, and pumpkin pie spice top with desired amount of pecans.
   

 

 

 

 

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