Gluten-Free, Dairy-Free, Soy-Free, Vegetarian and Vegan
1½ cups organic quinoa
1 Tbsp. extra-virgin olive oil
2 cups Almond Breeze Unsweetened Almond Milk
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
1½ cup organic sprouts
Rinse the quinoa in a strainer under cold water for 1 minute. Shake the strainer over the sink to remove excess water.
Heat olive oil in a large skillet. Add quinoa and cook for 10 minutes, stirring often.
Add Almond Breeze Almond Milk and bring quinoa to a boil. Cover and cook for 20 minutes or until all liquid is absorbed and quinoa is 'toasted' golden brown and starts to dry out and release a 'nutty' scent. Remove from heat; set aside to cool for 15 minutes.
Fluff with a fork; add sea salt and pepper. Gently toss with fresh sprouts and serve.
Serving Size: ⅘ cup Calories: 153.2 cal • Fat: 4.5 g • Protein: 5.0 g • Carb: 23.7 g • Fiber: 2.7 g • Sugar: 2.3 g • Sodium: 101.1 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/09/30/gluten-free-crispy-toasted-quinoa/