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    Quinoa for Breakfast? Yup!

    Indulge and pamper your special someone on this Valentine’s Day, but don’t forget about tomorrow, and the next day – everyday really. Your beau or ladylove will be extra surprised when they are served this colorful and tasty Vanilla Almond Quinoa with Pomegranate and Mint as breakfast-in-bed on a random Tuesday. Plus, it’s much healthier than a giant, heart-shaped box of chocolates. And yes, quinoa can be served for breakfast.

    Ingredients
    1 teaspoon coconut oil
    3 tablespoons cup red or white quinoa
    2 teaspoons amaranth or flax seed
    2 tablespoons sliced almonds
    Pinch of salt
    1 cup water
    2 teaspoons raw honey
    ½ teaspoon vanilla extract
    2 tablespoons pomegranate arils
    4 sprigs fresh mint cut into chiffonade

    Directions
    Melt the coconut oil in a small sauce pot over medium-low heat. Pour the quinoa, amaranth or flax seed, and sliced almonds into the pot and stir constantly for 2 minutes to toast the grains and nuts. Season the mixture with a pinch of salt then pour in the water and honey. Bring the mixture to a simmer then cover the pot with a heavy lid and reduce the heat to the lowest setting. Cook the quinoa for 25 minutes.

    Turn off the heat and remove the lid. Stir in the vanilla extract and mix until the excess liquid becomes creamy then serve with pomegranate arils and fresh mint.

    Makes 2 servings

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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