February 7, 2011

Hot quinoa breakfast cereal

Bowl of hot quinoa breakfast cereal.
I have always loved oatmeal and oatbran and recently discovered the wonders of overnight oatmeal. But with all these great grains and seeds that are becoming popular, there's a world of possibilities when it comes to a hot cereal breakfast. I saw a recipe for a hot quinoa cereal in Martha Stewart Living and was inspired to finally try a new hot breakfast cereal that didn't involve oats. I usually use quinoa in a similar way as rice, often as a side dish with herbs and/or vegetables. It has a unique texture that I enjoy (but I think my husband is still on the fence). As with oatmeal, you can flavor this cereal any way you like. I used bananas and honey with some spices. Any combination of fruit, nuts, spices, and sweeteners (honey, maple syrup, agave nectar) that you like would be perfect. This recipe will serve two (just double it for more - you will want a two to one ratio of milk to quinoa). Maybe next time I'll try red quinoa or millet...

Hot quinoa breakfast cereal
1 cup milk of your choice (regular, almond, rice), plus more for serving
1/2 cup quinoa, rinsed well
1/8 teaspoon ground ginger
1/2 teaspoon ground cinnamon
dash of sea salt
2 teaspoons honey
sliced banana

Hot quinoa breakfast cereal topped with bananas.

In a saucepan, warm the milk, quinoa, and salt over medium heat until it comes to a boil. Reduce to a simmer, cover, and cook until the quinoa is soft and most of the milk is absorbed, about 15 minutes. Stir in ginger, cinnamon, and honey. Serve hot topped with sliced bananas, a splash of milk, another drizzle of honey, and another dash of cinnamon, if desired.

Serving bowl of hot quinoa breakfast cereal topped with bananas and milk.


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