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!


Peaches and Cream Breakfast Quinoa

Peaches and Cream Breakfast Quinoa
2½ 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
1½ tsp. light brown sugar

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.

Nutritional Information:
317 calories, 11 g protein, 9 g total fat (1 g sat.), 50 g carbohydrate, 6 g fiber, 20 g sugar, 0 mg cholesterol, 129 mg sodium, 8 points


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