Spiced Breakfast Quinoa

Serves about 3 cups
  • 1 cup white quinoa
  • 1 orange
  • 1 cup unsweetened almond milk
  • ¾ cup water
  • 2 pitted Medjool dates, torn in half
  • 2 cinnamon sticks
  • 1 whole star anise
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon honey, plush more garnish
  • ½ teaspoon seal salt

  1. Rise quinoa under cold water in a fine mesh strainer until the water runs clear. Shake off excess water. Using a knife, cut three 1 ½-inch orange peel pieces from the orange and set aside. Heat your small saucepan over medium-low heat. Add rinsed quinoa, the cinnamon sticks and star anise to the pan. Toast the quinoa and spices until the quinoa is dry and fragrant. It should begin to smell slightly nutty. About 5 minutes.
  2. Add all other listed ingredients and stir to combine. Bring the mixture to a simmer, then lower the heat and cover to cook on low for 7 minutes. Next, remove the lid and cook for 8 minutes more. Gently stir at least once to expose any liquid at the bottom. Turn off the heat and remove from the burner. Place the lid back on and allow the quinoa to steam for 5 minutes.
  3. Remove the lid and fluff gently with a fork. Remove the dates, orange peels, cinnamon stick and star anise and discard. Serve with desired garnishes. We suggest more almond milk, orange segments, raspberries, slivered almonds, honey and a dust of cinnamon.

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