Quinoa, a protein-packed grain, is versatile and easy to work with—and it's gluten-free! There are endless savory recipes you can make with this super food, and now you have a simple, sweet, healthy breakfast option, as well. What better way to start your day (or your kid's day), than with a bowl full of nutrient-rich, hot cereal? This is perfect on chilly fall or winter mornings. Whip it up as a quick weekday breakfast, or savor slowly on a lazy Sunday morning.
servings: 4 small portions, 2 large
prep time: 5 minutes
cook time: 35 minutes
total time: 40 minutes
- 1 cup dry quinoa
- 2 1/3 cups of milk
- 1/4 teaspoon sea salt
- 1 granny smith apple (peeled and grated)
- 1 tablespoon dark brown sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped pecans
Step 1: Under running water, rinse quinoa in a fine mesh colander.
Step 2: In a medium-sized pot, bring two cups of milk to a gentle boil. (Keep an eye on the pot, and stir frequently; milk boils over very quickly.)
Step 3: When the milk boils, reduce the flame a bit and add quinoa and sea salt. Mix until well incorporated.
Step 4: Once the quinoa comes to a boil, reduce heat and cover pot (don't seal completely, allow a small gap for air to escape). Cook for 15 minutes.
Step 5: Remove lid. Add grated apple, brown sugar, maple syrup, and cinnamon to pot, continuing to keep the flame low. Stir until well incorporated.
Step 6: Cover pot (don't seal completely) and cook for an additional 10 minutes, or until liquid is absorbed and quinoa is soft.
Step 7: Remove pot from heat, and stir in vanilla extract.
Step 8: Evenly divide quinoa into bowls. Over prepared bowls, sprinkle chopped pecans and/or extra maple syrup and warm milk.
This recipe can easily be made dairy free, by swapping the cow's milk for oat, almond, rice or soy milk.
Karen Biton-Cohen blogs at K. abc Food & Photography.