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
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.
