Peaches and Cream Breakfast Quinoa

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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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