Quinoa Breakfast Pudding
Per ServingQuinoa Breakfast Pudding |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1/2 cup | ||
| Calories | 125 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 21 | g |
| Fiber | 3 | g |
| Sugars | 6 | g |
| Cholesterol | 0 | mg |
| Sodium | 50 | mg |
| Potassium | 190 | mg |
| Protein | 4 | g |
| Choices: Starch 1, Carbohydrate 0.5, Fat 0.5 | ||
- Makes: 4
- Serving Size: 1/2 cup
- Preparation Time: 2 minutes
- Cooking Time: 30 minutes
Ingredients
| 1/2 | cup | quinoa |
| 1 | cup | water |
| 1 | cup | unsweetened almond milk |
| 1 1/2 | tsp. | Splenda Sugar Blend for baking |
| 1/2 | tsp. | ground cinnamon |
| 3 | tsp. | maple syrup or honey |
| 3 | tsp. | toasted chopped walnut |
Directions
- Rinse the quinoa in a fine sieve with cold water for about 1 minute.
- In a 1-quart saucepan, bring the water to a boil. Slowly add the quinoa and bring to another boil. Lower the heat to simmer, cover, and cook for about 15 minutes, or until the water is absorbed.
- Add the almond milk, Splenda baking blend, and cinnamon, and simmer for an additional 15 minutes. Drizzle maple syrup or honey over each serving. Top with nuts. The texture of this cereal will be like risotto.
