QUINOA PORRIDGE
2 Cups Almond Milk
1 Cup Quinoa rinsed and drained
Salt
Bring milk to soft boil and add Quinoa, cook on medium low for approximately 10 to 15 minutes, check for doneness. You don’t want it mushy.
OATMEAL
2 Cups Water
Pinch salt
1 Cup Bob’s Red Mill Organic Thick Rolled Oats
Bring water to a boil, add oats, reduce and simmer on medium stirring occasionally for 10 minutes.
CHERRY PESTO
1 cup Frozen Cherries
1/4 cup Almonds
Rose Water
Rumamok Borbon Maple Syrup
Blend all ingredients in small blender, add more liquid water or almond milk for a creamery consistency.
Combine the Oatmeal with the Quinoa, spread in a bowl with the Fruit pesto. Did you know that the Rose vibrates at the highest frequency? The brand I use is Rose Vibes by Royal Sense, you can add to teas, cereals, desserts and you’ll feel the benefits by lifting your spirits.
This is a high protein breakfast, quinoa and oatmeal combined and adding the nut pesto.
Garnish with a few drops of Maple Syrup, add more Almond milk if desired for a creamier consistency and add the layer of Cherry pesto on top, extra effect of Maraschino Cherries for beauty arranged on top. Exquisitely delicious and warming for any time of year. Enjoy!
