90-Second Gingerbread Breakfast Quinoa
When it comes to breakfast, you can’t beat a nutrient packed bowl of quinoa! This gingerbread quinoa is sure to hit the spot.
- 1/2 cup quinoa, uncooked
- 1/2 cup quinoa flakes
- 4 tablespoon maple syrup, pure
- 1 teaspoon molasses
- 2 cup water
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon ginger, ground
- 1/2 teaspoon vanilla extract
- 1/8 cup almond milk, unsweetened
- 1/4 cup pecans, chopped
Cook quinoa according to package directions.
Combine the cooked quinoa, quinoa flakes, syrup, molasses, and water (or milk) in a small sauce pan.
Bring to a boil then reduce to a simmer, stirring constantly for 90 seconds or until thickened.
Stir in spices and vanilla.
Drizzle with almond milk and sprinkle on pecans before serving.
Calories: 240kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 32mg | Fiber: 4g | Sugar: 14g