Pomegranate, Honey & Quinoa Breakfast
Ready In: 25 mins
Serves: 1
Yields: 1 bowl
Ingredients
- 1⁄3 cup quinoa
- 1⁄3 cup milk, substitute
- 1⁄3 cup water
- 1⁄4 teaspoon cinnamon, powder
- 1 pinch ginger powder
- 1 tablespoon flax seed, ground (I use ground sunflower seeds!!)
- 1 tablespoon unpasteurized honey (raw)
- 1⁄4 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
- 1⁄2 pomegranate, seeds of
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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