Photo: Greg Dupree; Styling: Caroline M. Cunningham 
Hands-on Time
15 Mins
Total Time
30 Mins
Yield
Makes 4 servings

Carolyn says: "Quinoa, a nutty seed packed with protein, is great for breakfast. Its firm texture is perfect in this creamy porridge."

How to Make It

Step 1

Stir together 1 1/2 cups almond milk*, uncooked quinoa, water, granulated sugar, ground cinnamon, almond extract, and salt in a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Spoon into 4 bowls; top each with 1/4 cup fresh blueberries, 1 Tbsp. chopped toasted almonds, 2 Tbsp. almond milk, 1/2 tsp. light brown sugar, and 1/2 tsp. loosely packed lemon zest.

Step 2

*Low-fat milk may be substituted.

The Slim Down South Cookbook, Oxmoor House, 2013

Ratings & Reviews