A warm bowl of fresh peaches, toasty cinnamon, hearty quinoa and a splash of almond milk is one of my favorite opening volleys for the day. It’s as delicious as it sounds plus it’s low fat, around 150 calories and has practically all the nutrition you need to jet propel yourself through the morning.
You know I like to get the most out of my flavors so I pan-seared the peaches in a nonstick skillet for a few minutes before cooking them with the quinoa. That got their little juices flowing and brought their natural sugars to the surface to caramelize and intensify the peachy flavor. I also toasted a good dollop of cinnamon and a pinch of nutmeg along with the quinoa to give the deliciousness that extra dimension, but it’s worth toasting cinnamon for the scent alone. It makes the kitchen smell like Fresh Cinnamon Palace.
30 minCook Time
30 minTotal Time
- 3 large peaches (about 3 cups), peeled and sliced
- 1 c uncooked quinoa
- 2 tsp cinnamon
- pinch nutmeg
- 2 1/2 c unsweetened almond milk
- 2 Tbs agave nectar or maple syrup (or your favorite sweetener)
- Place the slices peaches in a nonstick skillet over medium heat and cook for about 5 minutes. The peaches will get more fragrant and begin to brown. Stir frequently to make sure they don't stick. Remove to a bowl and set aside.
- Combine the quinoa, cinnamon and nutmeg in a nonstick skillet and toast over medium heat for about 10 minutes, stirring frequently. Turn down the heat if the cinnamon gets too toasty.
- Bring the almond milk to a boil over medium heat. Add the sweetener, quinoa and peaches. Cover and simmer for 15-20 minutes. The quinoa will continue to absorb liquid after cooking, so you may need to add additional almond milk to achieve desired consistency.
This recipe is vegan and gluten free friendly.
Per 183g serving: 152 calories (25 calories from fat); 2.8g fat (4%)(0g trans); 0mg cholesterol (0%); 76mg sodium (3%); 28.2g carbohydrates (9%); 3.8g fiber (15%); 4.7g protein; Vitamin A 7%; Calcium 20%; Vitamin C 5%; Iron 40%; Potassium 9%