Libby bought an induction stove for our suite this weekend 😀 It is so great! We can make so many things now – including basically every kind of meal! Now that we have a world of opportunities… I returned to some of the pinterest recipes that I had thought I’d need to “save for later” (when I had access to a stove). This was the first thing I decided to try! I had made a similar dish this summer, except with strawberries and almonds I think but this one looked great too! And it turned out really great!!!

Chocolate, Raspberry, Walnut Breakfast Quinoa
Serves 1 (easily doubled)
Recipe adapted from Once Upon A Cutting Board

1/2 cup vanilla almond milk (or unsweetened milk + sweetener of choice)
1/4 cup quinoa, rinsed
1/2 cup raspberries
2 Tablespoons chopped walnuts
1 Tablespoon chocolate chips

Bring milk to a boil in a small saucepan. Add quinoa, cover, reduce to a low simmer and cook for 15 minutes.

Meanwhile, toast almonds in a dry skillet over medium heat until golden brown and fragrant – should only take a few minutes.

Remove quinoa from heat, keep covered, and let sit for 5 minutes, until milk is absorbed. If using unsweetened milk, you may wish to add a bit of sweetener at this point (to taste, you could use honey, agave nectar or brown sugar), then recover and let sit 5 minutes.

Add raspberries, almonds, and chocoalte chips to the quinoa, stir and serve warm!

Substitutions:
The original recipe called for cherries instead of raspberries and almonds instead of walnuts. I used raspberries and walnuts because I had them and they sounded good 🙂 Any fruit or nut would work great in this!