I used pre-cooked quinoa for this, because I tend to cook quinoa in big batches. Thus, the quinoa was cooked in water ahead of time and then cooked through again with almond milk for this dish. If you were making this from scratch you could just cook the quinoa in milk.
I intended for this to be a hot bowl, and I ate the first serve that way. However, I later tried some cold and almost liked it better in that form. Experiment with what works best for you. It is a great option for making up in advance and taking for breakfasts at work, as it keeps well in the fridge for a few days after cooking.
Fruity breakfast quinoa
A blend of quinoa, spices, vanilla and almond butter - with bursts of sweetness from sultanas and fresh fruit
Vegan and gluten free
Makes 2 decent serves
Author: Bite-sized thoughts
2 cups cooked quinoa (see my comment above if cooking quinoa from scratch)
2/3 cup unsweetened almond milk
2 tsp vanilla essence
2 tsp mixed spice (pumpkin pie spice), or, 1 tsp cinnamon + 1/2 tsp each of nutmeg and cloves
2 tsp almond butter
2 tbsp sultanas, currants or small raisins
1 pear or apple, chopped
3/4 cup blueberries or other berries
Combine the quinoa, almond milk, vanilla and mixed spice in a saucepan and stir over medium heat. Allow to simmer for 3 or so minutes.
Add the almond butter and fruit and stir through. Keep over low to medium heat for a further 3 or so minutes, and then serve.
What are you having for breakfast this week?