The quinoa makes a nice alternative to oatmeal — delicious with the berries, a little maple syrup, and toasted pecans. Don’t forget the pecans or some other toasted nut on top. See my advice notes for making this from plain leftover quinoa.
Vegan Nutty Cinnamon Quinoa
- 1 cup organic unsweetened almond milk
- 1 cup water
- 1 cup organic quinoa (rinse in a fine sieve before using)
- 2 cups fresh or frozen (defrosted) raspberries and/or blackberries
- 1/2 tsp. cinnamon
- about 24 pecans (6 each)
- 4 tsp. maple syrup
- Place milk, water and rinsed quinoa in a saucepan. Bring to a boil, then cover and simmer for 15 minutes.
- While that is cooking, lightly toast pecans in a non-stick pan (stirring constantly) or in a 350ºF oven for 10 minutes. After toasting, coarsely chop & set aside.
- When quinoa is cooked (most of liquid should be absorbed) let it sit for 5 minutes, then stir to fluff it.
- Stir in raspberries and cinnamon, then serve into 4 bowls. Top each serving with pecans and a teaspoon of maple syrup.
- You can use any color of quinoa — I think it’s all about how it looks, since I don’t notice much difference in taste
- You can use raspberries or blackberries, or a combination. I tend to use frozen raspberries that I defrost overnight (or in the microwave)
- This will keep the fridge for a few days and can be eaten at room temperature or gently warmed in the microwave. Keep the pecans separate when you store it.
- I recently tried making this from leftover plain quinoa, and the taste was incredibly similar: stir in cinnamon and room temperature raspberries to the cold cooked quinoa, and add a little almond (or other plant-based) milk. Microwave to warm it to the desired temperature and top with maple syrup and pecans.
This is a vegan variation of a recipe from the blog 101 Cookbooks, whose author got the recipe from John La Puma‘s book, Chef MD’s Big Book of Culinary Medicine
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