Breakfast Quinoa

I buried this recipe in another post, but here it is again. Just so we're clear I know I am obsessed, and if there is a Quinoa Appreciation Society, or Quinoa Enthusiasts I would also love to join.

This recipe is from 101 Cookbooks, which overall is a really great site about eating clean, good, real food. http://www.101cookbooks.com/


Couple of things:

I leave out the agave.
I play with different fruits.
Right now I am super into frozen cherries. 1. because cherries are always delicious, and 2. Fresh fruit in winter is not always tasty.
Using the juice from frozen fruit tends to make this sweet enough for me so I do not miss the agave.
I use almond milk instead of skim, mostly because I love almond milk. I think this also contributes to me not missing the agave it sweetens it up a bit.

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 milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 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.