One of my Brooklyn Salt readers recently requested a quinoa breakfast recipe which sounded so great that I had to get right to it. Hot creamy breakfast cereals always make me feel cabin-in-the-woodsy and I love the contrast of crunchy nuts, cool bursting berries, sweet golden honey and warm nutty quinoa.
Makes 1 serving
1/3 cup quinoa, rinsed
2/3 cup milk
1 heaping teaspoon honey, plus more for drizzling
6-8 nuts, chopped (walnuts, almonds, cashews, etc)
1 small handful berries (strawberries, blueberries, raspberries, etc)
1/4 teaspoon cinnamon (optional)
In a small saucepan bring milk to a boil, add the quinoa, bring to a boil again. Reduce the heat to low and simmer, covered for about 25 minutes under a watchful eye. If the quinoa looks as if it’s drying out before being fully cooked, just stir in an extra splash of milk or water. When quinoa is tender and creamy, toss in your nuts berries and honey over the heat, stirring to blend for a few seconds, then turn off heat and serve with an extra drizzle of honey, cinnamon, or anything else you can think of!
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