Nutty Apple Quinoa Breakfast P 3

By Bailey1_

Ingredients

• akes 2 large or 4 toddler-sized servings
• 1 cup dry quinoa, rinsed
• 1 cup milk (I use soy, almond or coconut milk, any milk will work)
• 1 cup water
• 1 medium apple, diced (I don’t peel)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup
• 1 tsp vanilla extract
• 1/4 cup walnuts, coarsely chopped

Preparation

Step 1

In a small saucepan, combine the quinoa, milk, water, apples, cinnamon, nutmeg, vanilla and maple syrup.  Bring to a boil.  Reduce the heat, cover, and simmer until the liquid is absorbed, about 15-20 minutes.

While the quinoa is cooking, heat your walnuts over medium heat in a dry skillet.  Allow to toast until the nuts are fragrant and starting to brown, about 5 minutes.

Top each serving of quinoa with some walnuts and serve.  This dish reheats well, so you can store any leftovers in the refrigerator for a few days.

I usually make a double batch so we have leftovers during the week.