Cinnamon Walnut Quinoa with Raisins
This gluten-free breakfast is sure to please the entire family!
Servings: 4 servings
- 2 cups white quinoa
- Pinch of salt
- 1/4 cup sweetener (I used brown sugar)
- 1 Tbsp ground cinnamon
- Couple handfuls of chopped walnuts
- Couple handfuls of raisins, or dried cranberries
- Optional: Milk, cream or yogurt
- Fresh fruit to accompany
In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa with a pinch of salt. Once it returns to a boil, reduce the heat, cover and cook for about 15 minutes.
As the quinoa nears the end of its cooking time, stir in the sweetener and the cinnamon. Remove from heat once it has finished cooking.
Sprinkle the chopped walnuts and raisins/cranberries over the top.
Serve warm with or without milk, cream or yogurt.
Serve with a side of fresh fruit.