Quinoa Rice Breakfast (Gluten Free, Dairy Free) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A yummy gluten, dairy, corn, egg, yeast, soy, and nut free breakfast. My toddler loves this too. Ingredients:
1/2 cup quinoa |
1 1/2 cups water |
1 dash salt |
honey |
1 teaspoon ground cardamom |
1 pinch saffron |
1/2 cup cream brown rice (cream of brown rice cereal.. i use healthy times brown rice baby cereal) |
1/4 cup rice milk, to serve (optional) |
Directions:
1. Wash quinoa in a sieve thoroughly by rubbing it between your fingers. (This takes away any of its bitter taste).
2. Drain well.
3. Heat a small pot on med-high and dry toast the quinoa until lightly browned. Watching carefully.
4. Add water, ground cardamom and saffron.
5. Bring to a boil and reduce heat to med-low.
6. Cover and cook, stirring occasionally for 15 minutes until cooked (When quinoas tails show).
7. There still should be some liquid in the pot if not add an additional 1/4 cup water and mix.
8. Gradually add the rice cereal a little at a time (This is important). Stir after each addition until thoroughly combined.
9. Remove from heat and stir in honey.
10. Serve as is or with rice milk.
11. Enjoy.
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