Cranberry White Chocolate Quinoa Bowl
This Cranberry White Chocolate Quinoa Bowl features pillow soft quinoa, a tart cranberry sauce and vanilla almond milk, topped with hemp seeds, almonds, white chocolate and a splash of maple syrup.
Servings: 1 bowl
Ingredients
Quinoa
- 1 c uncooked quinoa
- 1 c vanilla unsweetened almond milk
- ½ c water
- pinch salt
Cranberry White Chocolate Quinoa Bowl
- ½ c cooked quinoa
- ¾ c raw cranberries
- 1 Tbsp + 2 tsp maple syrup, divided
- 3 Tbsp water
- ½ c vanilla unsweetened almond milk
- ¼ tsp vanilla extract
- 2 Tbsp almonds, chopped
- 1 Tbsp white chocolate, chopped (vegan)
- 1 Tbsp hemp seeds
Instructions
Quinoa
- Rinse quinoa in fine mesh colander. Transfer quinoa to pressure cooker. Combine quinoa with 1 cup almond milk, ½ cup water, and pinch of salt.
- Place the lid on the pressure cooker. Select Pressure Cook and set timer to 1 minute. Once timer goes off, let the pressure vent naturally. Once pressure is released (silver float valve is down), fluff quinoa with a spatula. Set aside.
Cranberry White Chocolate Quinoa Bowl
- Combine raw cranberries, 1 tablespoon maple syrup, and 3 tablespoons water in a small sauce pan. Heat cranberries over medium-high heat until berries begin to burst, about 3 to 4 minutes. Remove from heat and break apart berries and skins with wooden spoon. Set aside.
- For Cold Quinoa Bowl: Transfer ½ cup of cooked quinoa to a bowl. Mix in cranberry sauce, ½ cup almond milk, and ¼ teaspoon vanilla extract. Top with white chocolate, chopped almonds, and hemp seeds. Drizzle with remaining 2 teaspoons of maple syrup, if desired. For Hot Quinoa Bowl: Transfer 1/2 cup of quinoa to the small saucepan with cranberry sauce. Add ½ cup of almond milk and ¼ teaspoon vanilla extract. Stir to combine. Cook on medium low heat for 2 to 3 minutes, or until quinoa mixture is warm. Transfer the warm quinoa mixture to a bowl. Top with white chocolate, chopped almonds, and hemp seeds. Drizzle with remaining 2 teaspoons of maple syrup, if desired.