Tuesday, June 14, 2011


Need a new idea for hot cereal in the morning that your kids will embrace? Well, here it is, and it’s vegan and gluten free to boot! Although there are no peanuts, the hazelnut milk and pecans give it a nutty flavor (without being overwhelming), and the preserves on top bring it all together. Need I tell you the awesomeness of quinoa again? Well, in case you haven’t read all of my posts, quinoa is a complete protein. Although it looks like a grain, it is really a seed. It is considered a superfood – it is full of phytonutrients, antioxidants and can even help balance your blood sugar. What more could you ask of your humble PB&J?! Enjoy.

2 cups hazelnut milk
1 cup quinoa
2 Tbs. raw sugar
1 tsp. vanilla
Dash salt
4 dates, chopped (about ¼ cup)
½ cup pecans, chopped and toasted (f you have raw pecans, just place them on a cookie sheet and bake for 5-8 minutes at 350 F. Don’t skip this step)
1 Tbs. Earth Balance
2 Tbs. preserves

Place milk and quinoa in a medium sized sauce pan and bring to boil over medium high heat. Turn down to low and let simmer for 10 minutes. Add sugar, vanilla, salt and dates. Cook until most of the moisture has been absorbed (about another 5-8 minutes – longer if your quinoa is older).  Remove from heat. Stir in Earth Balance. Serve in individual bowls and sprinkle pecans and a dollup preserves over the tops.

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