Breakfast Vegan/Vegetarian - Quinoa w/ Raspberries and Walnuts
Yield: 2 Servings
Time: 15 minutes plus Soaking and Cooking***
1 cup Cooked Quinoa
1 1/2 cup Non-Dairy Milk
Berries Raspberries and Blueberries
2 Tbsp. Ground Flaxseed
2 Tbsp. Sunflower Seeds
Simmer the quinoa in the non-dairy milk for about 8-10 minutes, so it is not runny. Divide into two bowls and garnish with the other ingredients.You may need to add a bit more water or almond milk. Turn off the heat under the oats. Garnish with a swish of honey and enjoy.
*** Soaking the quinoa overnight or at least 4 hours helps in reducing the Phytic acid that binds grains. Phytic acid hinders the enzymes we need for digestion. Cook the quinoa in a rice cooker. Keep for later use.