Pomegranate, Honey & Quinoa Breakfast

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READY IN:
25mins
SERVES:
1
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

  • 13 cup quinoa
  • 13 cup milk, substitute
  • 13 cup water
  • 14 teaspoon cinnamon, powder
  • 1 pinch ginger powder
  • 1 tablespoon flax seed, ground (I use ground sunflower seeds!!)
  • 1 tablespoon unpasteurized honey (raw)
  • 14 cup fine desiccated coconut (I left this out but it would probably be good)
  • handful whole almond, chopped and toasted in a dry frying pan
  • 12 pomegranate, seeds of

Directions

  1. Rinse the quinoa in a fine mesh sieve.
  2. Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
  3. Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
  4. Top with pomegranate seeds and toasted almonds.

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