Peaches and Cream Breakfast Quinoa


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Peaches and Cream Breakfast Quinoa
Peaches and Cream Breakfast Quinoa
Ingredients
Quinoa:
2-1/2 cups Blue Diamond Unsweetened Vanilla Almond Breeze
1 cup quinoa
1 tsp. almond extract
1/2 tsp. cinnamon
1 (15-oz.) can juice-packed peaches, drained and diced
1 (6-oz.) cup peach Greek yogurt
Almond Oat Topping:
3 tsp. better-for-you buttery spread (such as Country Crock)
1/3 cup sliced almonds
3 tbsp. uncooked steel cut oats
1/4 tsp. cinnamon
1-1/2 tsp. light brown sugar
Directions

Prep: 15 minutes, Cook: about 1½ to 3 hours, Serves: 4 to 6 

1. Place almond milk in a large slow cooker. Rinse quinoa in a fine mesh sieve and stir into almond milk with extract and cinnamon. Cover and cook on high for 1½ hours.  
2. Stir in peaches and yogurt and cook for 5 minutes more until heated through and thickened.
3. While quinoa is cooking, melt buttery spread in a medium skillet over medium heat. Stir in almonds, oats and cinnamon; cook, stirring frequently for a few minutes or until fragrant. Let cool slightly, then stir in brown sugar; sprinkle over quinoa.
 

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