September 2, 2015
Beat the back to school blues with this gluten-free quinoa porridge topped with almond butter and raspberry preserves.
Yield: 1 servings
Active Time: 5 minutes
Total Time: 20 minutes
1/3 cup quinoa
1 cup almond milk
1 teaspoon ghee
Raw almonds, chopped
Rinse quinoa in water and place in a saucepan. Pour in 2/3 cup almond milk and ghee, and set to boil over medium heat. Once almond milk has boiled, turn down to low and cover pot. Let cook until all the milk has absorbed, 15 minutes. Fluff with fork. Pour in remaining 1/3 cup almond milk and warm through.
To serve, our into bowl and top with almond butter, jam, yogurt, and almonds.
Photo credit: Paul Delmont
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