I've made Tabuleh for my husband (which I will post a recipe for later) that he LOVES, and today I made this little concoction which both my daughter and I adore.
This is basically this recipe for Breakfast Quinoa and this recipe for Vanilla Roasted Walnuts combined into sweet perfection.
I changed the recipe to my liking and this way it's totally vegan.
Ingredients:
2 cups vanilla almond milk
1 cup of quinoa
pinch salt
3 Tablespoons of agave nectar
1 tsp. ground cinnamon
1/2 tsp ground cloves
1/2 tsp vanilla bean
1 cup dried cranberries
1/2 c. Vanilla Roasted Walnuts (recipe for that is in the above link)
Directions:
1. Bring the almond milk to a boil in a small saucepan. The almond milk works just like cow milk so keep an eye on it. It will boil and bubble over if you don't keep a close watch on it. Add the quinoa and salt, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the almond milk has been absorbed.
2. Stir in agave nectar and spices. Cook covered, until most of the almond milk has been absorbed.
3. Stir in cranberries and walnuts and serve.
