Apple and Cinnamon Quinoa Breakfast Special
by Sue
(New York, USA)
Add raisons, dry fruit and seeds for added goodness
NGREDIENTS
1/4 cup red quinoa
1/4 cup steel-cut oats
1/2 cup almond milk, plus more for serving
1 pinch kosher salt
1 pinch ground cinnamon, plus more for serving
1 tbsp chopped walnuts
1/2 apple, shredded
METHOD
he night before cooking, rinse quinoa thoroughly and drain. Combine oats and quinoa in a medium saucepan and cover with 1 cup boiling water.
In the morning, bring oats and quinoa to a boil. Stir in almond milk, salt, and cinnamon and reduce heat to low. Cook, stirring occasionally, until quinoa grains are tender, 8–10 minutes.
Meanwhile, preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, about 4 minutes. Let cool slightly.
Top quinoatmeal with apple, walnuts, and more cinnamon, if desired. Drizzle with almond milk.
(Source: Bon Appetit website)