Savory Overnight Quinoa Oatmeal

0.5 tsp Basil
0.5 tsp Oregano, ground
0.25 fruit without skin and seeds Avocados, California (Haas)
6.0 piece Sun Dried Tomatoes
0.33 cup Chickpeas (garbanzo beans)
0.5 cup Vegetable Broth
1.0 tbsp Kikkoman Soy Sauce
1.0 oz Mancini Sweet Roasted Peppers
0.5 oz Kalamata, Green Olives, pitted
4.0 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
6.0 serving Cherry Tomatoes, Fresh, 1 Tomato
2.0 tbsp Kal Nutritional Yeast Flakes
35.0 gram(s) Oatmeal, uncooked, Quaker Old Fashioned Rolled Oats, .5 cup dry
55.0 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked)

1. Put the quinoa in a large canning jar or airtight container. Add the oats, chickpeas, milk, broth, nutritional yeast, roasted red pepper, sun-dried tomatoes, olives, liquid Amino's, basil, oregano and pepper. Cover the jar and shake until combined. Refrigerate until ready to serve, at least 3 to 4 hours. 2. To heat, pour the jar's contents into a medium pot and cook over medium heat, stirring occasionally, for 5 to 7 minutes, until heated through and thickened. If it gets too thick and sticky, add a couple tablespoons of broth or water. Alternatively, microwave for 3 to 4 minutes, until heated through and thickened, stirring once half way through. Top with tomatoes and avocado. Serving Size: 1

Number of Servings: 1.0

Recipe submitted by SparkPeople user MISSHARTUNG1.