Raspberry Vanilla Almond Breakfast Quinoa

by Christina Meyer-Jax, Tastemaker in Residence

3 cups vanilla almond milk
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 Tbsp raw honey (or other sweetener of your preference)
2 cups fully-cooked quinoa
2 Tbsp sliced almonds
1 cup raspberries (or other berry of your liking)


  1. In a small saucepan, combine the vanilla almond milk, cinnamon, nutmeg and honey. Heat over low heat, whisking consistently until the the mixture is combined and warm. Remove from heat.
  2. In your serving bowls, place the quinoa in the bottom of the bowl. Pour the warm milk mixture over top.
  3. Garnish with almonds and berries.
  4. For a chilled version, simply warm the honey for 20 seconds. Whisk the milk, cinnamon, nutmeg and honey. Pour the milk over chilled quinoa and top with almonds and berries.