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