Have you tried quinoa for breakfast yet?
You really should. It’s a pleasant change in texture and flavor from oatmeal, and if you don’t like quinoa, this is a nice way to ease you into it.
I threw together this simple version, but you could of course customize it with any add-ins you would for oatmeal.
(Note: I realize blueberries are no longer seasonal! Ha, I actually made this recipe last summer, and just now found it unpublished. Oops.)
Also, a note about milk: If you use a sweetened non-dairy milk, you will need less sweetener, and if you use vanilla flavored non-dairy milk, you could leave out the vanilla extract.
- 1/2 cup uncooked quinoa, rinsed
- 1 cup milk of choice (I used unsweetened vanilla almondmilk)
- 2/3 cup blueberries (fresh or frozen, thawed, and drained)
- 1/3 cup dried cranberries
- 1/2 cup raw or roasted almonds
- 1/2 tsp vanilla extract (or 1/4 tsp orange extract)
- 1/2 tsp cinnamon (maybe use a lot less. I just REALLY like cinnamon)
- 1/8 tsp kosher salt
- sweetener to taste (I recommend brown sugar, honey or maple syrup)
In a saucepan, combine the quinoa and milk. Bring to a boil, then cover and let simmer for 15 minutes, until all milk has been absorbed and the quinoa is tender. Stir in the vanilla extract, followed by the rest of the ingredients. Sweeten to taste and serve with your favorite breakfast beverage. For me, that’s coffee or a green smoothie. Or both.