Quinoa Breakfast Bowls
Start a new day with a hot bowl of sweet nuttiness. Quickly toasting sunflower seeds and quinoa in canola oil first helps their nutty flavors come through.
- 1 Tbsp canola oil, divided 15 mL
- 1/4 cup sunflower seeds 60 mL
- 1 1/4 cups dry quinoa 310 mL
- 2 1/2 cups water 625 mL
- 1 Tbsp golden raisins, cut in half 15 mL
- 1/4 tsp salt 1 mL
- 1/2 tsp vanilla extract 2 mL
- 1 Tbsp honey 15 mL
- 1. In medium skillet, heat 1 tsp (5 mL) canola oil over medium high heat and add sunflower seeds. Cook 1-2 minutes or until seeds begin to lightly brown, then set aside on separate plate.
- 2. In saucepan, add 2 tsp (5 mL) canola oil, then quinoa and cook 3 minutes or until quinoa begins to lightly brown. Slowly add water, raisins and salt. Bring to a boil, then reduce heat to medium low, covering and cooking 15 minutes or until water has absorbed. Remove from heat and stir in vanilla.
- 3. Spoon quinoa into four cereal bowls, drizzling evenly with honey, and sprinkle with toasted sunflower seeds.
4 servings (about 3 cups/750 mL)
3/4 cup (175 mL)
|Total Fat||10 g|
|Saturated Fat||0.5 g|
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