Quinoa Rice Breakfast (Gluten Free, Dairy Free) – a delicious recipe with quinoa, water, salt, honey, ground cardamom, saffron. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash quinoa in a sieve thoroughly by rubbing it between your fingers.
2
(This takes away any of its bitter taste).
3
Drain well.
4
Heat a small pot on med-high and dry toast the quinoa until lightly browned.
5
Watching carefully.
6
Add water, ground cardamom and saffron.
7
Bring to a boil and reduce heat to med-low.
8
Cover and cook, stirring occasionally for 15 minutes until cooked (When quinoas tails show).
9
There still should be some liquid in the pot if not add an additional 1/4 cup water and mix.
10
Gradually add the rice cereal a little at a time (This is important).
11
Stir after each addition until thoroughly combined.
12
Remove from heat and stir in honey.
13
Serve as is or with rice milk.
14
Enjoy.
144
kcal
Calories
11
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ cup quinoa, 1 ½ cups water, 1 dash salt, honey, and more.
Yes, Quinoa Rice Breakfast (Gluten Free, Dairy Free) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
