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George Whiteside
Ingredients
- 946 mL carton unsweetened original almond milk
- 1 cup (250 mL) quinoa
- 1/2 tsp (2 mL) cardamom (optional)
- 1/4 cup (50 mL) golden raisins
- 1/4 cup (50 mL) dried apricots, thinly sliced
- 1/4 cup skin on whole almonds, preferably toasted
- fresh berries for garnish
- Pour 2 cups almond milk into a large saucepan. Bring to a boil over high heat. In a sieve, rinse quinoa, then stir into almond milk along with cardamom. Cover and bring back to a boil. Then reduce heat and simmer for 12 minutes. Remove from heat. Using a fork, fluff. Cover and let stand until tender, about 15 minutes.
- Stir in extra almond milk, 1 tbsp at a time, until mixture is as thick as you like. Stir in raisins, apricots and almonds. Spoon into bowls. Pour a little more almond milk overtop. Sprinkle with berries. Great sweetened with honey, maple syrup or brown sugar.
- 4 g protein
- 5 g fat
- 22 g carbohydrates
- 3 g fibre
- 3 mg iron
- 91 mg calcium
- 62 mg sodium
- 141 calories
User comments (2)
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Why is this recipe made for 8 servings? Too bad you cannot adjust the amount you want to make here. If I made this for one person I can't imagine keeping it in the fridge for more than a day. Come on people at Chatelaine!!
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How much is i serving? Is it a cup, 2 cups, 1/2 cup? R we supposed to divide it into 8 different bowls and figure it out that way?
