Yes. Quinoa for breakfast. Weird, I know. However, it is January and all, and I am *supposed* to put on a bathing suit in 3 months. Yikes. Let’s not talk about that right now. Let’s talk about breakfast. I love breakfast food…pretty much anytime of day. I also love grains…regular oats, steel cut oats, cous cous, you name it. Quinoa (pronounced “keen-wah” for whatever reason) – not my fave (and I read that technically it is a seed, not a grain, but whatev.) I have made it a couple of times before and it just tasted….earthy. Which is my nice way of saying it tasted kinda like dirt. I figured it was because I wasn’t cooking it correctly – and I was correct.
When I saw this recipe for from Closet Cooking, I knew I had to give quinoa another try. It is really good for you and I have been determined to incorporate it into our diet. And by “our” I mean “mine” at the moment. I’m working on winning everyone else over.
Blueberry Pecan Breakfast Quinoa
adapted from
1/2 cup quinoa, rinsed
- 1 1/2 cup Unsweetened Almond-Coconut milk (can use any milk you like)
- 1/8-1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup blueberries
- Toppings – Pecans, Sprinkle of turbinado sugar, more Almond-Coconut milk (optional)
Bring the quinoa, milk, cinnamon, vanilla and maple syrup to a boil. Reduce heat, and simmer (covered) for about 15 minutes or until tender and most of the liquid is absorbed. Remove from heat, stir in blueberries.
For serving – add choice of toppings. I added pecans, turbinado sugar and more milk. (Makes 2 servings)
Verdict? Yummy-licious. A warm, filling breakfast, that doesn’t taste earthy. You can reduce the calories by using a low fat, low sugar milk (The Unsweetened Almond Coconut Milk is only 45 calories per serving); sugar free syrup, and skip the raw sugar on top or use Stevia or something instead. It just depends on how sweet you like it. I am glad that I have found a way to enjoy quinoa, and I have been experimenting with other breakfast flavors too. Like Pumpkin Pie!
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