Last year hubby and I made a commitment to eat healthier and have been doing a great job with that. Over the past 10 months, both of us have lost weight and we have seen less colds & illness over that time. While we made changes to our diet with lunch, dinner and snacking…we haven’t done too much with breakfast.
Well, that is about to change! Just last week I sat online for over an hour printing out some healthy and gluten free breakfast recipes for both of us to try. At the same time, I got a great email from the folks over at Nielsen-Massey Vanillas which had several healthy gluten-free breakfast recipes within it. Today, I am sharing their Breakfast Quinoa Recipe with you. Looks delicious!
Breakfast Quinoa with Vanilla Cream Recipe
Serves 4
Quinoa
1 cup traditional quinoa, rinsed and drained
1½ cups water
½ cup unsweetened coconut milk
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
½ cup golden raisins
¼ cup firmly packed light brown sugar
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
1/2 teaspoon salt
1 small Fuji apple peeled, cored and cut into bite-size pieces
Directions: In a large saucepan over medium-high heat, add quinoa and water. Bring to a boil while stirring occasionally. Reduce heat to a simmer then add coconut milk, vanilla extract, raisins, brown sugar, cardamom, cinnamon and salt. Cover and cook until done, about 20-25 minutes; stirring occasionally. Add apple pieces about 3 minutes before removing quinoa from heat.
Vanilla Cream Recipe
(Yield ½ cup)
½ cup half-and-half
½ teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1 tablespoon powdered sugar
Directions: In a small bowl, whisk ingredients until combined. Serve each bowl of Breakfast Quinoa topped with 2 tablespoons of Vanilla Cream.
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Disclosure: The recipes and photos are courtesy of Nielsen-Massey Vanillas. Please see the company’s site for additional recipes and product information.
I never would have thought of having quinoa for breakfast but this recipe sounds delicious.
I have not yet tried quinoa and I know it is a good grain. This recipe just might be the trigger I need to experiment with quinoa. I certainly love all the other ingredients and have used them with oatmeal.
I have some quinoa in my pantry and have been looking for a good way to use it. This might just be it, because it would also be a way for me to use the can of coconut milk I’ve had languishing on a shelf ever since I saw it at Trader Joe’s and thought it would be fun to experiment with. Thanks! And thanks for the link to the Nielsen-Massey page, too. I’m headed over there now to browse their other recipes.
I hate to look and sound like an ignoramus but I have no idea what quinoa is. Looks like hot oatmeal and we love that! But it cooks as long as rice. Well it looks delicious and I’m going to google it now! Thanks for sharing and best of luck on your healthy breakfast journey!