This is a great, make-ahead breakfast to bring with you to work. Put all ingredients in a glass ball jar with a screw top.
· ½ cup uncooked quinoa
· 1 cup almond milk, original or vanilla
· ½ teaspoon of ground cinnamon
· pinch of salt
Toppings:
· slivered almonds
· raw chopped walnuts
· unsweetened coconut flakes
· raspberries and blueberries
· maple syrup or agave
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Rinse and drain the quinoa.
Place it in a small saucepan and add the almond milk, cinnamon, and salt. Bring to a gentle boil, then cover and reduce heat to a low. Simmer for 10 minutes.
Remove from the heat, fluff with a fork and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked.
Transfer to a bowl and top with your chosen ingredients, I put in all of the above toppings!
Cooked quinoa can be stored in the fridge for 4-5 days.
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