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Quinoa Rice Breakfast (Gluten Free, Dairy Free)

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“A yummy gluten, dairy, corn, egg, yeast, soy, and nut free breakfast. My toddler loves this too.”
READY IN:
20mins
SERVES:
2
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash quinoa in a sieve thoroughly by rubbing it between your fingers. (This takes away any of its bitter taste).
  2. Drain well.
  3. Heat a small pot on med-high and dry toast the quinoa until lightly browned. Watching carefully.
  4. Add water, ground cardamom and saffron.
  5. Bring to a boil and reduce heat to med-low.
  6. Cover and cook, stirring occasionally for 15 minutes until cooked (When quinoas tails show).
  7. There still should be some liquid in the pot if not add an additional 1/4 cup water and mix.
  8. Gradually add the rice cereal a little at a time (This is important). Stir after each addition until thoroughly combined.
  9. Remove from heat and stir in honey.
  10. Serve as is or with rice milk.
  11. Enjoy.

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