I happen to like the slightly nutty taste and texture of quinoa, and this is one of my favorite breakfast recipes for it. I found it in a book I purchased called "The Immune System Recovery Plan" by Dr. Susan Blum.
While this recipe makes 3 servings, I tend to divide it into two because I prefer a high calorie count for breakfast. And, although this recipe is vegan, I have regularly served it with a hard-boiled egg, or scrambled egg-whites on the side to improve the protein to carbohydrate ratio.
Give it a try and let me know what you think!
Warm Quinoa Cereal with Fruit and Nuts
Makes 3 servings
1/2 cup quinoa 1 cup water 1 cup non-dairy milk, such as almond, coconut, or rice milk 1/2 tsp sea salt 3/4 tbsp maple syrup 1/4 tsp ground cinnamon 1 tsp vanilla extract 1/4 cup raisins or currants 1/4 cup slivered almonds or chopped walnuts, toasted Fresh berries (optional)
1. Rinse the quinoa with cold water in a ﬁne mesh strainer and drain.
2. Put the water, milk, and salt in a pot and bring to a boil.
3. Stir in the quinoa, turn down the heat to medium low, cover the pot, and simmer gently for 15 minutes. Stir the quinoa in the pot.
4. The cereal is done when the quinoa is soft and has the consistency of oatmeal. If more liquid is needed, add more milk and continue to simmer another 5 minutes.
5. Remove from the heat and stir in the maple syrup, cinnamon, vanilla, and currants/raisins.
6. Transfer to bowls and serve warm or cold with toasted nuts and fresh berries.
From The Immune System Recovery Plan, Susan Blum, MD, MPH
Per Serving (3): Calories 244, Total Fat 6.4g, Saturated Fat 0.6g, Trans Fat 0g, Soduim 346mg, Potassium 345mg, Total Carb 41.4g, Dietary Fiber 3.5g, Sugars 10.6g, Protein 6.2g, (Vitamin A 0%; Vitamin C 1%; Calcium 5%; Iron 11%*) - Based on a 2,000 calorie diet