1. Place KELLOGG’S RICE KRISPIES cereal in serving bowl. 2. Top cereal with quinoa and raspberries. Drizzle with milk and agave nectar. Serve immediately.
*NOTE: For Cinnamon Quinoa, in fine mesh strainer rinse 1 cup dry quinoa. In small saucepan over medium-low heat bring 2 cups vanilla rice milk or vanilla almond milk to simmering. Stir in quinoa and 1 teaspoon ground cinnamon. Reduce heat to low. Simmer, covered, about 20 minutes or until milk is absorbed and quinoa is tender, stirring frequently. (If necessary, add a little more rice milk if the liquid is absorbed before the grains are tender.) Remove from heat. Let stand, covered, for 5 minutes. Leftovers may be covered and refrigerated for up to 1 week. Makes about 3 cups.