This breakfast quinoa, made with quinoa, milk, raisins, cinnamon, orange zest, maple syrup, and pumpkin seeds, is a healthy way to start your day and an excellent alternative to oatmeal.
- Quick Glance
- 10 M
- 40 M
- Serves 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.
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.
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.
Remove the pan from the heat and sweeten the quinoa to taste with maple syrup, honey, or agave nectar. Sprinkle with the pumpkin seeds. Originally published January 3, 2012.
*How To Make This Breakfast Quinoa With Soy Milk
This quinoa recipe works really well with soy milk, but the quinoa should be cooked in water for the first 20 minutes and then add the soy milk only during the last 10 minutes.
Recipe Testers' Reviews
What a delightful change for breakfast cereal. Lovely bursts of cinnamon and orange zest throughout, and studded with sweet, chewy jewels of dried fruit.
I made a minor change when making this by adding all almond milk instead of using water, as this is how I make my regular oatmeal. I am glad I did, as this might have been more watery tasting without that change. The quinoa has a nice, slightly chewy and creamy texture, and I was pleased that I didn’t have to boil away any extra liquid.
A definite make-again for the extra protein for breakfast.
If this tells you anything, I have already committed this recipe to memory. At first, I was a little irked with this recipe because it doesn’t tell you what heat to use, but I got over it once I realized how delicious and how filling this oatmeal — er, quinoa — is.
To get the perfect, creamy oatmeal/quinoa, I started it over medium-high heat, then I dropped the heat to medium-low and let it go, stirring occasionally, until the oatmeal/quinoa was creamy and thick. If the heat is too high, the liquid will evaporate too quickly and the result won’t be as creamy, but it will still be delicious.
We’re a two-milk family, so I gave this recipe a whirl with both cow’s milk (his) and vanilla-flavored almond milk (mine). Both were delicious. I thought I could omit the vanilla for the version with the vanilla-flavored almond milk, but it turns out that a drop or two helped. And please add the star anise, but remember to remove before you start to eat. It looks startlingly like a raisin. Speaking of raisins, 2 teaspoons just aren’t enough; 2 tablespoons ensures you get a raisin in every bite.