My favorite breakfast is oatmeal cooked on the stove, but with a very busy week ahead, I wanted to try a healthy recipe that I could prepare in advance. This turned out wonderfully, and is another way to use quinoa. The original recipe suggested fresh blackberries and toasted pecans, but I used mixed berries from the freezer and almonds which I had on hand.
1 c. skim milk
1 c. water
1 c. quinoa (Rinse quinoa as directed on package.)
2 c. mixed berries
1/2 t ground cinnamon
1/3 c. sliced almonds
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 berries, cinnamon, and almonds.
-Adapted from Chef MD’s Big Book of Culinary Medicine
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The pictures really makes me want a bowl ! Especially on a cold morning like this.—nanc
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Quinoa! I haven’t had it in so long! Thanks for the reminder! 🙂
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So glad you liked it, Kerry.I just demo’d the Warm and Nutty Cinnamon Quinoa as part of a keynote speech in front of 350 people in Chicago. In my PowerPoint, I featured the 9 variations I’ve found of it online. Yours makes 10!Enjoy!Warmly,JLn.b. http://www.ChefMD.com sends a free, healthy, easy, quick recipes every week to anyone who wants one.
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This could be a serious contender with my steel cut oatmeal and peanut butter breakfastAlison
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