Almond Breakfast Quinoa with Kumquats

6
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy

Ingredients

uncooked quinoa

1 cup(s), rinsed

plain unsweetened almond milk

1½ cup(s)

ginger root

1 piece(s), 1-inch, smashed

sugar

2 Tbsp

table salt

¼ tsp

kumquats

12 medium, thinly sliced and seeded

Instructions

  1. Place quinoa in small saucepan and set over medium-high heat. Cook, stirring frequently, until fragrant, about 5 minutes. Stir in almond milk, ginger, sugar, and salt and bring to boil. Reduce heat and simmer, covered, until most of liquid is absorbed and quinoa is tender, 20–25 minutes.
  2. Remove and discard ginger. Divide quinoa evenly among 4 bowls and top evenly with kumquats.
  3. Per serving: about 1/2 cup quinoa with about 3 tablespoons kumquats

Notes

Go ahead and eat the whole thing! Kumquats are meant to be eaten skin and all. They brighten up dishes with their sweet-tart citrus flavor and vibrant color. If they are unavailable, top the quinoa with orange segments.

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