Suitable for both sweet and savory moods and easy to throw together in minutes, breakfast quinoa is pretty much the perfect weekdaymorning meal
4 servings | Serving Size: 1 cup |
1 cup quinoa
2 cups apple juice (unsweetened)
1 teaspoon ginger, freshly grated
1/4 teaspoon salt
1/4 cup coconut milk
1 cup sweet potato, peeled, seeded, diced
1/3 cup water
2 tablespoons toasted almonds
2 tablespoons dried cranberries or raisins
1/2 cup diced apples (optional)
Rinse and drain quinoa and place in a medium sized pot. Add apple juice, ginger and salt. Cook on medium heat till it comes to a boil. Cover and simmer (stirring occasionally) for about 15 minutes until liquid is evaporated.
Meanwhile in a microwave safe bowl add 1/3 cup water and sweet potato. Cover bowl and cook for about 3 minutes. Give it a stir and cook for 2 minutes more until potato is fork tender.
Take potato out of bowl and place in a food processor or blender and process until smooth and pureed.
Once quinoa is cooked, fluff with a fork and whip in sweet potato puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken up, stirring occasionally.
Evenly divide quinoa in 4 bowls and top with almonds, dried fruit, and apples if desired.
Nutritional Info :
Calories: 307 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 101 mg | Carbohydrates: 51 g | Dietary Fiber: 5 g | Sugars: 15 g | Protein: 8 g | SmartPoints: 11
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