Originally posted September 15, 2011

breakfast quinoa

breakfast quinoa by joanie

I love quinoa and last year ripped the page out of my Martha Stewart magazine that had this recipe for breakfast quinoa. I typically eat dinner foods for breakfast so was immediately intrigued by the idea of eating quinoa in the morning.

The taste is great, although I use less sugar than our good lady Stewart. The texture is kind of like grits, which is great but IMHO also needed something else to balance it out. I ended up sprinkling mine with toasted quinoa and roasted pecans. This did me up nicely.

Ingredients

  • 2 cups whole milk
  • 1 cup quinoa
  • 2 tbsp dark brown sugar
  • 1/8 tsp cinnamon
  • 1 cup fresh whole blueberries
  • Add any topping of your choosing. I recommend toasted quinoa and roasted pecans.
4 servings

Directions

On medium heat, bring milk to a boil in a small saucepan (and by all means do not turn your back on it because milk boils over in a second).

Add quinoa. When it returns to a boil, reduce the heat to low and let simmer uncovered until most of the milk is absorbed (about 15 minutes).

Add sugar and cinnamon. Cook for another 5 minutes.

Remove from heat and gently fold in the blueberries.

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Adapted from

Martha Stewart
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