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Coconut-Cranberry Breakfast Quinoa takes 10 minutes to prepare.

Coconut-Cranberry Breakfast Quinoa takes 15 minutes to cook.

Coconut-Cranberry Breakfast Quinoa makes 4 servings.

The ingredients for Coconut-Cranberry Breakfast Quinoa are:

1 cup Whole Grain Quinoa
1/4 scoop serving of Whey Protein Powder, Vanilla
1 Tbsp. Chia seeds
1 Tbsp. Whole Ground Flaxseed Meal
2 tsp Splenda Brown Sugar Blend
2 tsp Splenda No Calorie Sweetener
1 tsp Cinnamon, ground
1/2 tsp Allspice
1/4 cup Flaked Unsweetened Coconut (or shredded)
1/2 Tbsp. Butter Spread, Light EVOO, (Smart Balance is what I used)
1/4 cup Cranberries, dried, sweetened (like Craisins)
1/2 cup Coconut Milk
1/2 cup 1% Milk

Here is how you make Coconut-Cranberry Breakfast Quinoa:

Place 1 cup of dry quinoa plus both of the milks, all spices & seeds, sugar substitutes, protein powder, and cranberries in a medium pan to cook. Bring to a boil then turn the heat down and simmer for about 10 minutes - or until milk is absorbed & quinoa is soft. Remove from heat and add flaked coconut. (Could also add chopped nuts, but they are not included in the nutrient count.) Can refrigerate & eat later (with a little extra 1% milk or water added for consistency) or eat warm off the stove.Serving Size:?about 4 (3/4 cup) servings

The nutritional information for Coconut-Cranberry Breakfast Quinoa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 209.3

• Total Fat: 8.4 g
• Cholesterol: 2.1 mg
• Sodium: 37.8 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 4.5 g
• Protein: 7.2 g