Considered one of the world’s most popular health foods, quinoa is high in protein, gluten-free and contains all nine essential amino acids. It’s also high in fiber, iron, potassium, magnesium, B-vitamins, calcium, phosphorus, vitamin E and various beneficial antioxidants. No wonder they call it a superfood!

So nourish your body with all these healthful components plus warm your soul with this very special breakfast pudding.

ingredients:
1 cup quinoa (pre-washed)
1¾ cups skim milk or almond milk
4 tablespoons honey or agave syrup
¼ teaspoon almond extract
¼ teaspoon kosher salt
½ cup plain Greek yogurt
¼ cup pomegranate seeds
¼ cup chopped roasted almonds

 

optional garnishes: Seasonal fruit / berries

 

directions:
Over medium heat, toast quinoa in a dry skillet for a few minutes or until quinoa begins to darken. In a 2-quart saucepan, combine toasted quinoa, milk, 2 tablespoons honey or agave, almond extract and salt. Bring mixture to a boil. Reduce heat to low, cover – leaving lid slightly ajar, and simmer for 15 minutes or until liquid is absorbed and white spiral-like threads appear around the grains. Turn off heat and let stand, covered, for 5 minutes. Divide quinoa among 4 serving bowls. Top with yogurt and a drizzle of honey or agave. Sprinkle with pomegranate seeds and almonds.

Serves 4.

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Lisa Keys is a multi-award-winning cook, a Food Network Chopped champ and blogger of www.GoodGriefCook.com. When Lisa is not blogging, cooking or competing, she can be found in her garden tending to the fresh ingredients she uses in her recipes or writing this column for her college roommate.