Meet my latest obsession: Quinoa.
[ look how pretty it looks with some black and white mixed together! ]
It’s nutty. It’s different. It’s filling. It’s awesome.
Mostly eaten with savory foods, quinoa is often overlooked for breakfast.
But look at this? Doesn’t this look yummy? Trust me. It does.
And it’s gluten free. Which is a bonus. I have an issue with gluten and sometimes oatmeal bugs me, and I was REALLY missing oatmeal this winter.
chimes’s Breakfast Quinoa [ modified from Martha Stewart’s recipe — 7 points + per serving ]
2 c unsweetened almond milk [ or milk of your choice — moo works too ]
1/2 c white quinoa, rinsed
1/2 c black quinoa, rinsed
2 T honey [ or sweetener of your choice ]
1/4 t ground cinnamon
1/4 t ground nutmeg
1 c frozen blueberries
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes. Stir in honey and spices. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook until most of their water has been absorbed. Serve.
Makes 4 servings.
Of course, you can mix things up. If you don’t like cinnamon or nutmeg, use cocoa [ cocoa and blueberries go together really well ], add peanut butter, use all black or all white quinoa. Go nuts! Add nuts? It’s really good cold over greek yogurt too.
WARNING: If you are going to use quinoa, it is EXTREMELY important to wash it properly before using. Quinoa has a small amount of toxic substance on it that can cause you to develop an allergy to the grain as a whole if you ingest the substance a few times. I cannot eat quinoa any more because I did not know this. It is not on any packaging, and I found out after having several allergic reactions.