JBF Quinoa Breakfast Pudding
- 2 1
- 3/4 cup Quinoa
- 3 cup Water
- 1 cup Coconut milk
- 3 tblsp Organic Crunchy Almond Butter Unsalted
- 1 tsp Vanilla extract
- 1/8 cup (ground Walnuts)
- 3 oz Earthbound Farm Organic (Organic Baby Arugula)
- 1 cup (chopped Kale)
- 1/8 tsp Cinnamon
- Directions are based on the original recipe of 8 servings
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Wash quinoa in a bowl, then drain through a fine mesh sieve. In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 15 minutes.
- Step 3
- Blend almond butter, coconut milk, and vanilla. Combine with quinoa, nuts, arugula, and kale. Pour into a lightly oiled (coconut oil) baking pan, sprinkle with cinnamon, and bake for 30 minutes.
- Step 4
- May be served warm or cold.