Breakfast is by far my favorite meal. Since I've been cooking much more these last couple years, dinner is rapidly closing in but somehow, I don't think it can surpass breakfast in my book. I love the elaborate breakfasts - any thing with eggs or some kind of sweet carb - and I even love the simple ones (when Bryant goes out of town, I happily eat cereal for dinner). With our wonderful Christmas and New Years celebrations, I've had my fair share of those big breakfasts. However, I wanted something special for our lazy Saturday...just without the extra fat and sugar. Bless you, breakfast quinoa, for gracing our presence.
Quinoa is incredibly good for you and I love it's nutty flavor. I've only made it in savory dishes but was really happy to find a sweeter version. Adding a couple tablespoons of brown sugar, maple syrup or honey gives it a subtly sweet flavor. We topped ours with toasted pecans, sliced almonds, dried cranberries and frozen cherries. A nice and healthy way to start a weekend!
Taken from: Martha Stewart Living
Serves 3-4 (makes 2 cups)
- 2 cups milk or 1 cup milk and 1 cup water (I chose the water/milk option)
- pinch of salt
- 1 cup quinoa, rinsed
- 3 tablespoons of light-brown sugar, honey or maple syrup (or a combination)
- 1/2 teaspoon ground cinnamon
- 1/3 cup toasted pecans or almonds
- 1/4 - 1/2 cup fresh, dried or frozen fruit (any kind of berries, cherries, cranberries, apples, etc would work really well)