Pomegranate, Honey & Quinoa Breakfast

"Delicious, fresh tasting and pretty healthy!! Modified from a recipe found on http://edenkitchen.com"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Starrynews photo by Starrynews
Ready In:
25mins
Ingredients:
10
Yields:
1 bowl
Serves:
1
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ingredients

  • 13 cup quinoa
  • 13 cup milk, substitute
  • 13 cup water
  • 14 teaspoon cinnamon, powder
  • 1 pinch ginger powder
  • 1 tablespoon flax seed, ground (I use ground sunflower seeds!!)
  • 1 tablespoon unpasteurized honey (raw)
  • 14 cup fine desiccated coconut (I left this out but it would probably be good)
  • handful whole almond, chopped and toasted in a dry frying pan
  • 12 pomegranate, seeds of
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directions

  • Rinse the quinoa in a fine mesh sieve.
  • Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
  • Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
  • Top with pomegranate seeds and toasted almonds.

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Reviews

  1. I would give this more stars if I could. It is SOOOO delicious! I should have watched the quinoa more carefully as it was cooking, as it started to boil over, then all the quinoa was left on the side of the pot, not cooking in the liquid as it should have been. I did use toasted quinoa, using the method on this site. I'm not sure if that made a difference but the end result is absolutely heavenly! It is the perfect blend of flavors with a lovely pop when the pomegranite seeds burst! I will double the recipe next time. I made this for my daughter and she saved me a bit, but that was not enough! Thanks for sharing this fabulous recipe!
     
  2. This was a great breakfast for DH and I. I did toast my quinoa before cooking it, and used almond milk as some others did. I could not find pomegranates in the grocery anywhere, so settled on using a 1/4 cup combination of sultanas, cranberries and dark cherries. I did add the flax seed meal and skipped the coconut. The toasted almonds were a great topper. I liked the ease of this, which would help on those very early mornings I get up for the gym - this would be a great recovery food. Thanks for posting this UmmBinat - made for ZWT7 and the HOT PINK LADIES!
     
  3. This made a delicious breakfast. The recipe was doubled and actually made 3 nice servings. The quinoa was cooked in almond milk. I did reduce the flax seed by half and toasted the coconut along with the almonds. As hearty, good for you breakfast that stays with you throughout the morning. Made for the Vivacious Violets and ZWT 7.
     
  4. Wonderful warming breakfast! The flavors were really nice all together. I did use the optional coconut, and I garnished with a few whole almonds too. Thanks for sharing!
     
  5. Quite a unique flavor combination and I licked the bowl clean! ;) Next time I will toast the quinoa as suggested by another reviewer. The amount of coconut was cut in half and part of it was stirred into the cereal and the rest for garnish. Sunflowers were used and almonds were toasted and instead of using pomegranate arils I drizzled pomegranate syrup on top instead. The syrup was the magical ingredient that brought it all together. Delicious hot cereal! Thank you! Reviewed for Veg Tag January.
     
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Tweaks

  1. Quite a unique flavor combination and I licked the bowl clean! ;) Next time I will toast the quinoa as suggested by another reviewer. The amount of coconut was cut in half and part of it was stirred into the cereal and the rest for garnish. Sunflowers were used and almonds were toasted and instead of using pomegranate arils I drizzled pomegranate syrup on top instead. The syrup was the magical ingredient that brought it all together. Delicious hot cereal! Thank you! Reviewed for Veg Tag January.
     

RECIPE SUBMITTED BY

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