CINNAMON-SCENTED BREAKFAST QUINOA
Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My husband and I find that a big bowl of quinoa in the morning holds us well into the afternoon. We love the chewy texture and earthier flavor of the red quinoa, but because it costs a bit more than the white variety, I often mix the two. If you add some of the black, you'll really start the day on a colorful note. Feel free to add as many accompaniments as you wish. I'm a big fan of flaky sea salt and love the surprise of a little briny crunch on top of my morning cereal.
Provided by Kemp Minifie
Categories Breakfast Brunch Low Fat Vegetarian Quick & Easy Mother's Day Quinoa Fall Winter Healthy Low Cholesterol Cinnamon Gourmet Quick and Healthy Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.
- Drain washed quinoa well in a large fine-mesh sieve.
- Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.
- Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.
- Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.
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