This is a quick and easy hot breakfast idea that utilizes leftover cooked whole grains. I LOVE this with quinoa, but you could just as easily use brown rice, millet, amaranth, barley (although barley is not gluten free!) or try whatever COOKED whole grain you happen to have left-over from last night's dinner! This will serve 1-2 people -- so be sure to scale it up if you are making breakfast for more than that. I've been buying bags of organic Quinoa at Costco for about $3.00/pound -- which is an incredible price --compared to buying those little tiny boxes of quinoa flakes for like 6-7 dollars each and then cooking them up as hot cereal. And -- even if you don't have leftover quinoa to use in this recipe, because it's such a tiny grain, a small amount of it can be cooked up from the dry grain in less then fifteen minutes too.
Ingredients:
1 cup cooked quinoa
1 cup water (use half this amount if using freshly cooked quinoa)
1 cup blueberries, chopped strawberries or other berries (fresh or frozen)
1 tsp cinnamon powder
1/2 cup almond milk, (or rice milk, soy milk, sunflower seed milk etc)
2 TBS ground golden flax seed
1/4 tsp vanilla extract
10 drops Sweet Leaf Stevia clear
Directions:
Ingredients:
1 cup cooked quinoa
1 cup water (use half this amount if using freshly cooked quinoa)
1 cup blueberries, chopped strawberries or other berries (fresh or frozen)
1 tsp cinnamon powder
1/2 cup almond milk, (or rice milk, soy milk, sunflower seed milk etc)
2 TBS ground golden flax seed
1/4 tsp vanilla extract
10 drops Sweet Leaf Stevia clear
Directions:
- Place the cooked quinoa into pan and add the water and stir well. Bring it to a boil on the stove for about 3 minutes.
- If using frozen berries add these once quinoa is boiling, stir it around and return to boil for a moment until strawberries are well thawed. If using fresh berries mix them in and then turn off flame.
- Stir in the cinnamon, milk, flax seed, vanilla and stevia, mix well and serve.
