Breakfast Quinoa
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains'. Quinoa stands alone as a complete protein grain. It supplies all the essential amino acids in a balanced pattern. A complex carbohydrate that is filling, it digests slowly for whatever the day has to offer.
Ingredients
- 2/3 cup Ancient Harvest Quinoa Flakes
1/4 cup Sun-Maid FruitBits
1/8 cup Almonds
1/2 teaspoon Cinnamon
1/2 teaspoon Cardamon
1/8 teaspoon Orange peel
1.5 teaspoons Splenda Brown Sugar Blend
1 Tablespoons Nido whole milk, powdered
Directions
At Home:
Place in a small ziplock freezer bag the quinoa, fruit, almonds, spices, Splenda and milk with a copy of the “At Camp” instructions.
Package Weight: 4.8 oz.
At Camp:
Bring 2 cups water to a boil in a small saucepan. Add ingredients and return to a boil for 90 seconds, stirring frequently. Remove from heat. Cover; let stand 2 minutes.
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving: 2 cups
- Calories: 565.8
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 89.9 g
- Dietary Fiber: 9.6 g
- Protein: 14.7 g