recipes

Raspberry Walnut Quinoa-meal

Any given day it’s a good bet that I have a bowl of cooked quinoa in the fridge. I make it a lot. Like here. And here. And there’s always leftovers. Usually I’ll eat it the next day with some cooked veggies, or I’ll add some to a salad. But now I’m gonna really get crazy here… How about quinoa for breakfast? Just reheat some leftover quinoa with milk (be it from a cow, coconut, almond or soy), add a little cinnamon, fruit, nuts and honey and you’ve got one fancy start to the day. It’s like grown-up oatmeal. Play around and try out your own combo, or follow this recipe…

Raspberry Walnut Quinoa-meal

What you need:

1 cup cooked quinoa
1/3 cup milk (cow, coconut, almond or soy)
1/2 cup fresh raspberries
cinnamon
1 tbsp chopped, toasted walnuts
honey (or agave nectar)

What you do:
Combine leftover quinoa and milk in a saucepan over medium heat. Allow quinoa to absorb the milk. Once the liquid has been absorbed, add raspberries, walnuts and cinnamon. Transfer to bowl and drizzle with honey.

Starting from scratch? Here are the proportions:

1 cup uncooked quinoa (rinsed)
1 cup milk (cow, coconut, almond or soy)
1 cup water
2 cups raspberries
1/2 tsp cinnamon
1/3 cup copped, toasted walnuts
honey

Megan Adams Brown, CHC, is a certified health coach for the whole family. She helps busy women get their energy back and makes meal planning and cooking easy. Her family meal planning tools and healthy kid-friendly recipes will help you spend less time cooking while enjoying the most nutritious foods that are delicious too. Click “Programs” to learn more.

2 thoughts on “Raspberry Walnut Quinoa-meal”

Leave a Reply

Your email address will not be published. Required fields are marked *