Ah, Saturday mornings! They’re probably my most cherished time of the week since they mark the glorious start of the weekends. (Insert a quip from the Dowager Countess of Grantham from Downton Abbey about “what is a weekend?”)
One of the things I make it a point to do every Saturday is to prepare breakfast for myself and my husband since I just don’t get that chance during the work week.
It wasn’t too long ago that I made Chocolate Pancakes with Chocolate Sauce and baked a batch of Peanut Butter and Jelly Muffins, so I opted for something out of breakfast left field – quinoa. Yep, I just said quinoa. I know that it isn’t what usually what comes to mind when you think of morning fare, but simmered in soy milk with a touch of cinnamon, vanilla, and brown sugar, quinoa takes on a fantastic new flavor.
This cereal has just the right amount of sweetness and an extra crunchy texture from the addition of chopped almonds. It’s low-fat, gluten-free and lactose-free to boot! I’ll admit that I was honestly surprised that I enjoyed it so much and I will definitely be making this again as an oatmeal alternative.
Happy weekend everyone!
Quinoa Breakfast Cereal
Recipe inspired by Driscoll‘s
Makes: about 4 servings, Difficulty: Beginner
- 2 cups unsweetened soy or almond milk
- 1 cup quinoa, rinsed
- 1/2 cup almonds or walnuts, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 2 cups fruit of your choice
Place milk and quinoa in a medium saucepan and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer for about 20-25 minutes or until milk has mostly been absorbed. Remove from heat and mix in nuts, cinnamon, vanilla extract, and brown sugar. Serve warm with extra milk.