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)
- 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.
- In your serving bowls, place the quinoa in the bottom of the bowl. Pour the warm milk mixture over top.
- Garnish with almonds and berries.
- 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.