Peach Cinnamon Quinoa Breakfast Bowl
WITH PEACH TOPPING AND SUGAR FREE SYRUP
Calories 220 (11% from fat)
Fat 3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 257 mg.
Carb. 39 gram
Fiber 6 gram
Sugar 7 gram
Sugar Alcohol 1 gram
Protein 7 gram
WITHOUT PEACH TOPPING AND SUGAR FREE SYRUP
Calories 188 (12% from fat)
Fat 2.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 229 mg.
Carb. 30.6 gram
Fiber 5 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 6.5 gram
Ingredients
1/2 cup uncooked quinoa
(We used Tri-color Quinoa.)
1 cup unsweetened almond milk
(We used Almond Breeze Unsweetened Vanilla.)
2 cinnamon sticks
1/2 tsp. vanilla extract
1/8 tsp. salt
2 Tbsp. sugar free syrup
1 medium peach (5.5 ounces)
This recipe is a low-calorie but filling alternative to oatmeal in the morning. You can make it in advance and store it in the refrigerator for 3-4 days. Add a splash of almond milk and heat it for 30-45 seconds in the microwave.
1. If the quinoa isn't pre-rinsed, then rinse it so it doesn't taste bitter.
2. Put all the ingredients EXCEPT the syrup and peaches in a small saucepan. (Quinoa, almond milk, cinnamon sticks, vanilla extract and salt.) Bring to a high simmer, cover and reduce heat to low for 15 minutes. If it starts bubbling, turn the heat off, stir the quinoa and let it sit for 2 minutes. Then resume with the heat back on low.
3. After 15 minutes, take the pan off the heat and let it sit for 5 more minutes, or until the almond milk is absorbed and the quinoa is cooked.
4. Divide into two servings. Mix one tablespoon of the sugar free syrup into each bowl (or adjust to your preference) and top each one with half a sliced peach. If you want it more like a porridge, you can pour extra warmed almond milk over the top.
Yield: 2 Servings
