Kimberly Hasselbrink
Oatmeal, but make it quinoa.
Recipe information
Yield
1 serving
Ingredients
¼
cup red quinoa
¼
cup steel-cut oats
½
cup almond milk, plus more for serving
1
pinch kosher salt
1
pinch ground cinnamon, plus more for serving
1
tbsp chopped walnuts
½
apple, shredded
Need to make a substitution?
Preparation
Step 1
The night before cooking, rinse quinoa thoroughly and drain. Combine oats and quinoa in a medium saucepan and cover with 1 cup boiling water.
Step 2
In the morning, bring oats and quinoa to a boil. Stir in almond milk, salt, and cinnamon and reduce heat to low. Cook, stirring occasionally, until quinoa grains are tender, 8–10 minutes. Meanwhile, preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, about 4 minutes. Let cool slightly.
Step 3
Top quinoatmeal with apple, walnuts, and more cinnamon, if desired. Drizzle with almond milk.