Tuesday, October 23, 2012

Incan Quinoa Porridge

1 c. dried quinoa, rinsed
2 c. water
1 c. nondairy milk
1 ripe pear, finely sliced (or sliced banana)
1/4 c. dried coconut flakes
3 T Flora Oil 3-6-9 Blend
1/2 tsp. sea salt or light miso
1/2 tsp. vanilla
1 1/2 tsp. ground cinnamon
garnish ideas: raisins, apple slices, chia seeds, chopped nuts

cook quinoa in water. blend quinoa and remaining ingredients in blender or food processor until smooth. Top with garnish of choice. Can be made the night before and refrigerated.

makes 4 servings. from Eat & Run by Scott Jurek

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