- 1 cup quinoa, dry
- 2 cups unsweetened soy milk
- 1/4 tsp ground allspice
- 2 medium peaches, peeled and diced, or 1-1 1/2 cups frozen peaches
- 2 tbsp flaxseeds, ground
- 2 tbsp hazelnuts, chopped
- Pinch sea salt
Place quinoa, soy milk, allspice and peaches in a medium saucepan. Bring to a boil, stirring frequently. Cover pan and simmer on low heat for approximately 20 minutes, until quinoa is tender. Top with ground flaxseeds and chopped hazelnuts.
Nutrition Facts Per serving: 285 calories 41 g carbohydrates 5 g fiber 12 g protein 9 g fat 0 mg cholesterol 120 mg sodium 230 mg calcium
Recipe courtesy of Dr. Mark Hyman.