Saturday, January 17, 2015

Breakfast Quinoa      

                                                                       yield: Makes 2 cups

A delicious alternative to oats or cream of wheat, and a high protein variety option to the standard gluten free cream of rice. I often use half milk/ half water; and will substitute raisins and craisins for the blueberries during the winter.  

(From Martha Stewart)

    2 cups whole or low-fat milk, plus more for serving
    1 cup quinoa, rinsed
    3 tablespoons light-brown sugar, plus more for serving
    1/8 teaspoon ground cinnamon, plus more for serving
    1 cup (1/2 pint) fresh blueberries, plus more for serving

    Step 1
    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.

    Step 2
    Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

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