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.
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.
| views | saves | adapts | comments |
|---|---|---|---|
| 3,098 | 1 | 0 | 0 |
Comments
There are no comments. Be the first to add one.