I found this breakfast on 101 cookbooks and it seriously must be the ultimate power breakfast. I can't wait to try it sometime in the very very near future. Check it out...
Warm and Nutty Cinnamon Quinoa Recipe
I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.
1 cup organic 1% low fat milk1 cup water1 cup organic quinoa, (hs note: rinse quinoa)2 cups fresh blackberries, organic preferred1/2 teaspoon ground cinnamon1/3 cup chopped pecans, toasted*4 teaspoons organic agave nectar, such as Madhava brand
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
Serves 4.
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Looks seriously yummy...and healthy...which is double good!
ReplyDeletei have never thought of doing quinoa like that! i've always done it more as a salty, cous cous type thing. this is great!
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