a collection of vegan recipes


warming up to quinoa

Although these dreary days are slowing turning into warmer, spring ones, I'm still working on getting over my winter blues. I've never been a big fan of quinoa (gasp in astonishment here), but lately I've been experimenting with ways to make it please me. The other day, I had a warm quinoa/tomato/kale salad, which wasn't all too bad. I have a feeling quinoa would be pretty good risotto-style; I don't seem to mind it when it's coated in something else altogether. This morning, however, I felt confident enough to try the ever-so-popular-on-Google-searches apple cinnamon breakfast quinoa! Gotta admit, I was hesitant to add the raisins, as I've never done so before to any porridge, but they definitely made the meal. (And maybe you've noticed that cooked bananas are an indispensable component of any porridge- no need for sweeteners when I've got these babies on hand!)

Serves 1

1/8 cup cooked quinoa
approx. 1 cup almond milk
1/2 banana, mashed
1/2 apple, diced
1 tbsp raisins
vanilla extract, cinnamon, nutmeg, cardamom, coconut flakes, etc.

Cook the already-cooked quinoa in the almond milk. When it expands to desired consistency, add the remaining ingredients and heat until the banana caramelizes, and the apples and raisins soften (if you so desire). Enjoy topped with coconut flakes, walnuts, or whatever else tickles your fancy.

nutrition (entire recipe):
268.0 kcal
fat 5.2g
carbs 55.4g
protein 5.4g

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