Tuesday, January 18, 2011

Quinoa: For Breakfast

Apparently we are the minority here in North America- when we have breakfast it usually includes sugary cereals or toast with jam for breakfast. Everyone else in the world eats real food- everything from congee (rice porrdige) and other cooked grain cereals, to soups and even pickled herring!

Yes, some mornings at our home include breakfast cereals, but lately those mornings are few and far between. My daughter prefers oatmeal with blueberries and my son would happily saddle up for a plate of scrambled eggs every morning.

Sometimes I want something a little different, so today I tried quinoa for breakfast.

It is easy to make but, like anything good, it usually takes just a little longer to cook. You can prepare this cereal the night before and keep it in the fridge for a few days. It is delicious cold or warmed up.

Breakfast QuinoaThis cereal would be delicious with any dried fruit and/or nut combination. This makes quite a thick cereal, add more milk to thin it out.
2 cups milk or soy milk
1 cup quinoa
1/4 cup cane sugar or agave syrup, or more to taste
1 tsp almond or vanilla extract
1/4 cup dried cranberries
optional: chopped nuts or seeds

1. Bring milk to a slow boil over medium heat, add quinoa and sugar. Bring to a slow boil again. Cover with lid, reduce heat to low, and simmer for 13 minutes.
2. Add cranberries and continue to cook for 2 more minutes.
3. Remove from heat, add flavouring.
4. Eat immediately, or put aside in fridge. Serve with more milk if desired.