Mediterranean Breakfast Quinoa

Mediterranean Breakfast Quinoa

Fixings

1/4 cup cleaved crude almonds

1 teaspoon ground cinnamon

1 cup quinoa

2 cups milk

1 teaspoon ocean salt

1 teaspoon vanilla concentrate

2 tablespoons honey

2 dried pitted dates, finely cleaved

5 dried apricots, finely cleaved

Headings

Toast the almonds in a skillet over medium hotness until simply brilliant, 3 to 5 minutes; put away.Stuffed-cabbage-rolls.

Heat the cinnamon and quinoa together in a pan over medium hotness until warmed through. Add the milk and ocean salt to the pan and mix; heat the blend to the point of boiling, decrease hotness to low, put a cover on the pan, and permit to cook at a stew for 15 minutes. Fenomena-alam-aneh-tanda-kiamat-sudah.

Mix the vanilla, honey, dates, apricots, and about a large portion of the almonds into the quinoa combination. Top with the excess almonds to serve. Appreciate it !!!Peach-cobbler.

Mediterranean Breakfast Quinoa VIDEO