Monday, March 14, 2011

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.

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.


  1. You promise that stuff is good ? :-/ I've never heard of quinoa before seeing it here.

  2. I swear, it's pronounced keen-wah, should you have to ask for it. I think that held me back from trying it. It's a little nutty, little chewy, and completely delicious. What I like most is it can be a great substitute for rice. It has more protein, amino acids, high in magnesium, and iron so you get the same taste but way more nutrition. It's also gluten free so it's easy on the belly. Make sure you rinse it first, other wise it can be bitter, or check the kind you buy some are pre-rinsed.

  3. I'll give it a try and let you know. I hope I like it. It looks weird to me. Hum, we'll see. lol Veggie juice, quinoa (you would have laughed if you had heard me pronounce it lol)... new things you're introducing me to. Thanks.

  4. I think you'll be pleasantly surprised. I also use the beige quinoa that's more commonly available for this. It's pretty much the same to me. The red is a little more nutty tasting but c'est la vie. Think of me as your alternative grains ambassador.

  5. yum yum yum! i can't wait to make this! i'm moving soon and trying to use up my pantry grains. quinoa is one i'm having a hard time using! i will definitely add it to my breakfast rotation. :)

  6. Awesome thanks! I love quinoa but have only had in in salads it is completely delicious!
    If you're talking about alternative grains, have you tried farro.. so good in salad with feta, roasted beetroot and pumpkin and rocket.

  7. sarahlearns- use those grains up! I like when I am forced to do a cupboard clean to actually use stuff. I also like quinoa steamed with roasted veggies mixed in.

    D- Welcome! I love quinoa in salads to. I like your suggestion. Love all those things. I LOVE farro. I make breakfast porridge from it to, but I find it needs a little more babysitting. Do you have to mind it much?

  8. To be honest I can't remember it's been a while, I think it needs a while to cook like brown rice. Can you make a big batch of the quinoa up and re heat or does it go sludgy?