Until this, I'd only had quinoa as a savory item, replacing rice or barley as a side. This recipe confirmed that quinoa is an excellent breakfast food, too! The finished product is warm, filling, satisfying, healthy, and despite the lack of white sugar, surprisingly sweet! This will definitely have a spot on our weekend breakfast routine this year.
To try this for yourself, check out the original recipe at 101 Cookbooks here. I made a few tweaks based on what I had in the cabinets:
- 1 cup skim milk
- 1 cup water
- 1 cup organic quinoa
- 2 cups frozen mixed berries
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped walnuts, toasted
- 4 teaspoons agave nectar
- Combine milk, water and quinoa in a medium saucepan.
- Bring to a boil over high heat, then turn down to low once it boils.
- Let mixture simmer with the cover on for 15-20 minutes, then turn off heat and let it sit covered for another 5.
- While the quinoa is simmering, heat oven to 350F.
- Spread walnuts on a cookie sheet covered with parchment paper, and toast in the oven for 5 minutes.
- Defrost frozen berries in the microwave, and drain most of the liquid off of them.
- Stir the berries and cinnamon into quinoa, then portion out and top off each with the toasted walnuts and a teaspoon of the agave nectar.
Enjoy! If you try this recipe, or have other great breakfast quinoa recipes to recommend, let me know in the comments below!