With the rise of healthy eating, quinoa has taken center stage as one of the most popular superfoods on the planet. Since this ancient grain, originating from the regions of Peru and Bolivia, is so versatile, I try to incorporate quinoa into many of my meals.
One of my favorite ways to use quinoa is for breakfast. It’s a refreshing change from the popular grains made famous by cereals like Cream of Wheat and Oatmeal. The thing I love most about quinoa is its versatility. It’s creamy and nutty, yet takes on the personality and flavors I pair it with.
In this recipe, the combination of cinnamon, crunchy almonds, sweet
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary
To learn more about the history and nutritional benefits of quinoa, check out the video below.
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- 1/2 cup raw almonds, chopped
- 1 teaspoon ground cinnamon
- 1 cup quinoa
- 2 cups vanilla almond milk
- 1 teaspoon sea salt
- 2 tablespoons honey
- 3 Medjool dates, pitted and chopped
Ingredients
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- In medium pan, heat the cinnamon and quinoa together until warmed.
- Add milk and salt, stir until well blended.
- Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes.
- Stir in dates, honey, and almonds.
- Pour into bowl and top with additional almond milk and your favorite fruits.
Recipe by www.culinarybutterfly.com
Comments
YUM!