Almond breakfast quinoa with kumquats
1 cup(s), rinsed
plain unsweetened almond milk
1 piece(s), 1-inch, smashed
12 medium, thinly sliced and seeded
- 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.
- Remove and discard ginger. Divide quinoa evenly among 4 bowls and top evenly with kumquats.
- Per serving: about 1/2 cup quinoa with about 3 tablespoons kumquats