- 2 cups water
- 1 cup quinoa, rinsed
- 2 ALMA chamomile tea bags
- Optional Toss-ins: honey, chopped nuts, dried fruit, cinnamon
Bring the water to a boil. Add the quinoa and chamomile tea bags. Nestle the tea bags into the quinoa so they are covered with water. Reduce heat to a low simmer, cover, and cook until all the water has absorbed, about 20 minutes. Remove from heat and leave covered for 5 more minutes. Remove cover, fluff quinoa with a fork, and serve individual bowlfuls with your favorite toss-ins. Store covered in the refrigerator for up to several days.
For a creamy morning breakfast, reheat with a little milk.