Pomegranate, Honey & Quinoa Breakfast

Recipe by UmmBinat
READY IN: 25mins
SERVES: 1
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup quinoa
  • 13
    cup milk, substitute
  • 13
    cup water
  • 14
    teaspoon cinnamon, 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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