Recipe: It’s quinoa-nderful!

Instead of oatmeal, I sometimes like to use quinoa for my morning meal.  It’s just as nutty, filling, and tasty as an instant oatmeal package would be, but better, nutritionally (be mindful of your calorie intake for the rest of the day since quinoa’s a little up there).  Today, I used the time while the quinoa was cooking to get in some yoga and stretching.

Below is my recipe (serves 2); but, as always, feel free to add/substitute your own ingredients and make it palpable for you.
Part 1
1/2 c quinoa, rinsed
1 1/2 c water
Part 2
1/4 c almond milk
1 Tbsp maple syrup
1 tsp cinnamon

Part 3

1/2 c fresh blueberries
2 Tbsp raw almonds
2 Tbsp sunflower seeds
2 Tbsp dried cranberries

From “Part 1,” in a small saucepan over low heat, combine quinoa and water.  Bring to boil, then cover, lower flame and simmer until almost all water has evaporated (about 20 minutes), stirring occasionally.

Remove lid, raise heat slightly, and stir in “Part 2” ingredients; cook another 5 minutes, stirring occasionally.

Once mixture is smooth and all excess liquid has cooked off, remove from flame, divide into two bowls and top with “Part 3” ingredients.

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