Instead of using heavy cream to achieve a smooth, rich texture we use Greek yogurt for a truly satisfying breakfast.
Yield: 4 servings
Prep time: 5 minutes
Cook time: 20-25 minutes
1 cup quinoa
2 cups almond or soy milk
1 pinch salt
1 TBSP maple syrup or agave nectar
½ lemon, zested
1 cup peaches, sliced
½ cup vanilla or plain Greek Yogurt
2 teaspoons flax seed
1) Begin by rinsing quinoa with cold water to remove the bitterness. The water should run clear and should no longer froth or bubble.
2) Bring milk to a boil in a medium saucepan. Reduce heat to a simmer and stir quinoa and salt into the milk; simmer over medium heat until most of the liquid is absorbed, about 15 to 20 minutes.
3) Remove from heat. Stir in maple syrup, lemon zest, and Greek yogurt into the quinoa mixture. Gently fold peaches into the mixture.
4) Top with 1 flax seed and serve hot.