Apple and Cinnamon Quinoa Breakfast Special

by Sue
(New York, USA)

Add raisons, dry fruit and seeds for added goodness

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)

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