3 years ago
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Warm and Nutty Cinnamon Quinoa
1 cup soy milk 1 cup water 1 cup organic quinoa 2 cups fresh blackberries, organic preferred 1/2 teaspoon ground cinnamon 1/3 cup chopped pecans, toasted* 4 teaspoons organic agave nectar, such as Madhava brand Combine soy milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving. Serves 4. *While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
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