Quinoa is very light, so it’s great if your system is feeling sluggish. It’s also a complete protein, so it makes a wonderful breakfast. It doesn’t have quite the creamy flavor of oats, so add other ingredients as you wish–there are no rules, you can change the flavorings as you like.
This quinoa recipe works really well with soy milk, but the quinoa should be cooked in water for the first 20 minutes and the soy milk added only during the last 10 minutes.–Anjum Anand
LC Keen Quinoa Toppers Note
You heard Anjum. There are no rules. So go ahead, bring some whimsy to your breakfast. That includes relying on your old reliable oatmeal toppers, whatever they may be. We’re partial to a drizzle of honey and some dates and walnuts. Or dried cherries and pumpkin seeds. Golden raisins and almonds are nice, too. As are bananas and cashews. But that’s just us. Certainly you can fill in a few more companionable stir-ins. Care to share?
Breakfast Quinoa Recipe
- Quick Glance
- 10 M
- 40 M
- Serves 1 generously
- 1/4 cup quinoa, well rinsed
- 3/4 cup milk, whether from a cow, soybean, rice, or almond
- 3/4 cup water
- 2 teaspoons raisins, dried cranberries, or dried blueberries
- 1/3 teaspoon ground cinnamon
- 1/2 star anise (as in 1/2 of a single star-shaped spice that can be broken into pieces with your fingertips)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- Maple syrup, honey, or agave nectar, to taste
- 1 to 2 teaspoons pumpkin seeds
- 1. Place the quinoa, milk, and water in a tall-sided but small saucepan. (If using soy milk, don’t add it right away; instead, add it to the quinoa and water during the final 10 minutes of cooking.) Bring the mixture to a boil over medium-high heat. Drop the heat to medium-low, cover partially, and cook, stirring occasionally, for 15 minutes.
- 2. Add the dried fruit, spices, vanilla extract, and orange zest, recover, and continue to cook just until the quinoa is soft and the little curlicue on each seed becomes pronounced in appearance, about 15 minutes more. If the pan looks dry at any point, add a splash of warm water.
- 3. Before you pull the pan from the heat, adjust the consistency of the quinoa to your liking. If it’s too soupy, evaporate any excess liquid over high heat. If the quinoa is too dry, add a splash of warm water or some more milk.
- 4. Remove the pan from the heat and sweeten the quinoa to taste with maple syrup, honey, or agave nectar. Sprinkle with the pumpkin seeds.
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Breakfast Quinoa Recipe © 2011 Anjum Anand. Photo © 2011 Lisa Linder. All rights reserved.