Quinoa Breakfast Pudding
How to Make Quinoa Breakfast Pudding
- Bring quinoa and water to a boil in a pan over medium heat. Cover and reduce to a simmer. Add in almond or soymilk and cook for 12-18 minutes or until most of water is absorbed.
- Stir in cornstarch, sliced banana and agave syrup, cooking another few minutes until banana is very soft and the "pudding" thickens.
- Remove from heat and stir in cranberries and vanilla extract. Serve warm.