You can make a batch of this cereal (or even a double batch) and store it in the fridge. At breakfast, just scoop out 3/4 cup of the cooked quinoa and reheat in the microwave (about 45 seconds) with 1/4 cup fat-free milk. (Or take it to the office and reheat there.)
Hands-on Time: 5 minutes
Total Time: 20 minutes
Makes 4 (3/4-cup) servings.
1 1/4 cups quinoa, rinsed
1/4 teaspoon fine sea salt
1 cup unsweetened almond milk
1/4 teaspoon ground cinnamon
1 juicy ripe pear
1/2 teaspoon pure vanilla extract
1 cup fat-free milk, unsweetened almond milk, or unsweetened low-fat soy milk
2 tablespoons sliced almonds (toasted, if desired)
Monk fruit natural no-calorie sweetener, for serving (optional)
In a medium nonstick suacepan, combine the quinoa, salt, and 1 cup water. Bring to a boil, reduce to a high simmer, cover, and cook until partially cooked, about 6 minutes.
Meanwhile, place the almond milk and cinnamon in a small bowl. Core the pear and grate it on the large holes of a box grater into the almond milk. Stir to submerge the pear gratings (this keeps the fruit from turning brown).
Uncover the saucepan and add the almond milk mixture. Return to a simmer, cover, and cook, stirring occasionally, until the quinoa is tender and the milk is absorbed, 9 to 11 minutes.
Remove the pan from the heat and stir in the vanilla. Serve with 1/4 cup milk per serving and topped with the almonds (1 1/2 teaspoons per serving) and a sprinkling of monk fruit sweetener, if desired.
5.5 g fat
0.5 g saturated fat
11 g protein
45 g carbohydrate
5.5 g fiber
219 mg sodium