Recipe by Always Cooking Up Something
"A delicious, nutrient-rich, and satisfying breakfast for cold mornings. Quinoa for protein and chewiness; prunes for fiber and sweetness; vanilla almond milk, nutmeg and cinnamon for feel-good flavor!"
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quinoa, rinsed and drained
chopped pitted prunes
crunchy peanut butter
unsweetened vanilla-flavored almond milk
freshly grated nutmeg
I used mostly coconut milk... pecans or walnuts, dates and coconut. cinnamon and some coconut sugar. most excellent, and keeps well refrigerated for the following day. rinsing the quinoa *well* several times is key to avoid bitterness.
will pass on the peanut butter next time
I reeeally wanted to like this. Blerh.
I used natural creamy peanut butter instead and added 2 Tbsp brown sugar and it tasted pretty good.
Wonderful! Huge hit at my home. I leave out the peanut butter tho. And add cinnamon & cloves.
This is a healthy, tasty meal. I used whole milk, and added whole grain organic flax meal for fiber and more taste. Nutmeg make me sleepy so I used ground cloves instead. Yum! I have also made it using one apple and apple pie spice for flavor. Another yum!
Mine came out too sweet, but may have been the Dried plums I used since I didnt have prunes. Still ill cut the fruit in half and try again.
My husband and I loved this recipe. I didn't have vanilla almond milk so I used the original unsweetened almond milk. I also used creamy peanut butter. Will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Prune Breakfast Porridge
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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