Recipe By Jerry James Stone
Quinoa holds its rightful place as the king of breakfast in this just-sweet-enough cereal recipe.
As we transition to fall food, it is time to bust out those indulgent breakfast meals. I love an over-the-top cereal. This is definitely that! Packed with protein-rich quinoa, this recipe is great with a morning fire and a newspaper.
Add coconut milk, salt, sugar and quinoa to a small saucepan and bring to a boil. Once boiling, cover, turn heat to low and cook for 15 minutes. Stir once or twice.
In a small pan, melt butter. Mix in brown sugar, half and half, and salt. Bring to a boil, reduce to simmer for two minutes.
When quinoa is ready, divide between two bowls, add milk if desired. Top with walnuts and brown sugar sauce. Enjoy!
In a small pan, melt butter. Mix in brown sugar, half and half, and salt. Bring to a boil, reduce to simmer for two minutes.
When quinoa is ready, divide between two bowls, add milk if desired. Top with walnuts and brown sugar sauce. Enjoy!
This recipe originally appeared on FromtheGrapevine.com.
