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

Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • *Low-fat milk may be substituted.

Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

252 calories; fat 7.1g; protein 8g; carbohydrates 39.7g; fiber 5.3g.
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