Warm Quinoa Breakfast Bowl
Recipe by Girli Chef
INGREDIENTS
- 5 cups water
- 1 cup Village Harvest Farro
- 1/4 teaspoon kosher salt
to serve (all approximate – adjust to taste):
- 1 cup milk (dairy or almond)
- 2 clementines, peeled and segmented
- 1/2 cup maple syrup
- 1/2 cup chopped pineapple, fresh or dried
- 1/2 cup salted, roasted cashews
INSTRUCTIONS
- Bring water to a boil, then whisk in the farro and salt; return to a boil. Lower the heat to a gentle simmer and cook, stirring often, until farro is tender and creamy, 35-40 minutes. Let farro sit for 5 minutes before serving.
- Divide farro into 4 separate bowls. Pour milk over the farro, then top with the remaining ingredients. Enjoy immediately.
