QUINOA-PEAR BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 8 ingredients; transfer to a greased 3-cup baking dish. Cover and bake for 50 minutes. In another small bowl, combine almonds, brown sugar, and butter; sprinkle over quinoa mixture. Bake, uncovered, until lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, serve with yogurt.
Nutrition Facts : Calories 267 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CARDAMOM QUINOA PORRIDGE
This breakfast porridge blends quinoa, almond milk, vanilla, and cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.
- Remove from heat and let rest 5 minutes, then fluff with a fork.
- For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 tablespoons almonds.
Nutrition Facts : Calories 304 g, Fat 11 g, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 298 g
CARDAMOM PEARS OVER SPICED YOGURT
Steps:
- Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
- Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
- Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.
CARDAMOM & PEACH QUINOA PORRIDGE
A healthy breakfast of oats and quinoa with fresh ripe peach. Almond milk makes its suitable for dairy-free and vegan diets
Provided by Sophie Godwin - Cookery writer
Categories Breakfast
Time 23m
Number Of Ingredients 6
Steps:
- Put the quinoa, oats and cardamom pods in a small saucepan with 250ml water and 100ml of the almond milk. Bring to the boil, then simmer gently for 15 mins, stirring occasionally.
- Pour in the remaining almond milk and cook for 5 mins more until creamy.
- Remove the cardamom pods, spoon into bowls or jars, and top with the peaches and maple syrup.
Nutrition Facts : Calories 231 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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