I rarely think about having quinoa for breakfast... unless I have some leftover in the fridge. Then I might sprinkle it with cinnamon, toss some berries and a bit of yogurt on the top, and pack it along in a container to eat after I do my monthly weigh-in at a Weight Watchers meeting.
But hot quinoa? Like hot oatmeal? Not ever... I have never cooked it in milk...until I saw a recipe in a local food market's newsletter.
The Captain and I recently attended a gluten-free tour of this store, led by a dietician, and I have been getting their newsletter ever since. But I think even if you don't care about gluten-free, this is a great start to a cool Fall morning! Cooked in milk, the quinoa is thick and creamy and really satisfying. The Captain, who is sort of so-so about quinoa, said he loved it and would like to have it again... hurray!
I will give you the Nutritional Information as I calculated it, and the recipe as I made it.
Feel free to make substitutions for the milk and the dried cranberrries (raisins, anyone?) and the fresh fruit with appropriate standins. I think coconut milk would be really nice here and so would fresh mangoes or strawberries or kiwi fruit. I used a sweetened almond milk which made the final dish taste a lot like it had brown sugar in it. If you use an unsweetened version, the P+ count would be 1 or 2 less, I am sure.
Once you get the basic idea, I bet you will find lots of ways to make this Quinoa Porridge part of your regular rotation on cool mornings. So great to find a new breakfast meal!
Quinoa Porridge with Fruit
Makes 2 servings.
- 1/2 cup quinoa, rinsed and drained if not organic
- 1-1/2 cups almond milk
- 1/4 cup dried cranberries
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- Pinch of salt
- 1 medium banana, sliced
- 1 cup blackberries
- 1 Tbs honey or maple syrup (or use a sugar free brand if you like) - optional if you have used a sweetened milk