Peaches and Cream Breakfast Quinoa Cup

Ingredients:

1 cup (250 mL) unsweetened almond milk
1/4 tsp (1 mL) ground cinnamon
Pinch salt
1 cup (250 mL) quinoa
1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® APRICOT PEACH & PASSION FRUIT SPREAD

Topping:
2 cups (500 mL) sliced fresh peaches
1/2 cup (125 mL) plain 2% Greek yogurt
2 tbsp (30 mL) E.D.SMITH TRIPLE FRUITS® APRICOT PEACH & PASSION FRUIT SPREAD
1/4 cup (60 mL) toasted slivered almonds

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Preparation:

1.   In large saucepan, bring 1 cup (250 mL) water, almond milk, cinnamon and salt to boil over medium-high heat.

2.   Stir in quinoa and fruit spread. Reduce heat to low; cover and simmer, stirring occasionally, for about 15 minutes or until liquid is absorbed and quinoa is tender. Divide among 4 bowls.

3.   Topping: Top each bowl with sliced peaches, yogurt and fruit spread. Sprinkle with almonds.

Serves: 4
Calories 300, Fat 7g, Cholesterol 0mg, Sodium 130mg, Carbohydrate 47g, Fibre 5g, Sugars 17g, Protein 11g

Tips:

1.   Use any of your favourite E.D.SMITH TRIPLE FRUITS® as a topping.

2.   Add hemp hearts or chia seeds for added crunch.

3.   Assemble individual portions in portable containers for a wholesome grab-and-go breakfast.