Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote

• 3 Tbs. plus 1 tsp. lemon juice, divided
• 1 cup quinoa, rinsed and drained
• 1/2 tsp. salt
• 2 large coins fresh ginger
• 1/4 cup low-fat milk
• 1 tsp. grated lemon zest
• 1/4 cup pure maple syrup
• 1/4 cup strongly brewed Earl Grey tea
• 1 cup halved fresh or frozen strawberries
• 4 Tbs. sliced almonds

1. Add 3 Tbs.
2. lemon juice and enough water to make 12/3 cups liquid in 2-cup measuring cup; pour into medium saucepan, and bring to a boil.
3. Stir in quinoa, salt, and ginger, and reduce heat to medium-low.
4. Cover and simmer 20 minutes, or until all liquid is absorbed.
5. Remove from heat, and stir in milk and lemon zest.
6. Cover, and let stand 5 minutes.
7. Meanwhile, bring maple syrup and tea to a boil in small saucepan over medium-high heat.
8. Boil 6 minutes, or until liquid thickens and bubbles turn frothy.
9. Pour over strawberries in bowl, and stir gently to coat.
10. Stir in remaining 1 tsp.
11. lemon juice.
12. Spoon 3/4 cup quinoa into each serving bowl, top each with 1/4 cup berry compote, and sprinkle each with 1 Tbs.
13. almonds.

lemon juice, quinoa, salt, ginger, lowfat milk, lemon zest, maple syrup, strongly brewed, almonds

Taken from www.vegetariantimes.com/recipe/lemony-quinoa-breakfast-bowl-with-earl-grey-strawberry-compote/ (may not work)