- 1 1/2 cups cooked quinoa, divided
- 1 1/2 cups cooked brown rice, divided
- 1 1/2 cups almond milk
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 egg
- 1 tablespoon vanilla extract, or more to taste
- 2 teaspoons pumpkin pie spice
- Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
- Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
- Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.
05/20/2018
recipepes.com
Rice and Quinoa Breakfast Pudding, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
