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 Quinoa Porridge 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 Closet Cooking
- 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)
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. I will post the pumpkin pie version later!