Mediterranean Breakfast Quinoa
- 1/4 cup chopped raw almonds
- One teaspoon ground cinnamon
- 1 cup quinoa
- 2 cups of milk
- One teaspoon of sea salt
- One teaspoon vanilla extract
- Two tablespoons honey
- Two dried pitted dates, finely chopped
- Five dried apricots, finely chopped
Mediterranean Breakfast Quinoa: Toast the almonds properly in a skillet over medium temperature until simply brilliant, 3 to 5 minutes; put in a safe spot.
Heat the cinnamon and quinoa commonly in a pot over medium heat until warmed through. Include the milk and ocean salt to the pan and mix; heat the blend to the point of boiling, decrease the temperature to low, place a spread on the pot, and permit to cook at a stew for 15 minutes. Mix the vanilla, nectar, dates, apricots, and about a large portion of the almonds into the quinoa blend. Top with the rest of the almonds to serve.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g