Sprout & Pea

I had never thought about mak­ing quinoa for break­fast, until I came across Heidi Swanson’s recipe on 101 Cook­books. The thought of it made me feel all warm and cozy inside so I of course decided to make it for…err…dinner. Franky, I couldn’t wait until break­fast to taste this. I made enough to have left­overs for break­fast the next few days though and I’m cer­tainly glad I did!

I made a few adjust­ments, using almond milk, pump­kin spice, pome­gran­ate seeds and raisins in my dish, and every­thing blended together beau­ti­fully. This is hands down my new favorite break­fast– it sat­is­fies and holds you over for quite a while, and I must say it’s really nice to start the day with a med­ley of fla­vors and tex­tures that far sur­passes the usual toast or oat­meal. You can have fun with it too and add dif­fer­ent fruits, nuts, etc– go crazy!  Here’s my take on the recipe…

1 cup almond milk
1 cup water
1 cup organic quinoa (I mixed red and black)
Seeds from half a pome­gran­ate
2 tbsp raisins
1/​2 tea­spoon pump­kin spice /​ cin­na­mon
1/​3 cup chopped pecans, toasted
Agave (I just driz­zled a small amount on top)

Bring almond milk, water, pump­kin spice and quinoa to a boil. Reduce to low-​​medium heat and let sim­mer for about 15 min­utes or until most of the liq­uid is absorbed. While quinoa is cook­ing, place pecans on a small pan over medium heat for a few min­utes, toss­ing occa­sion­ally, until lightly toasted. When quinoa has fin­ished cook­ing, com­bine with raisins, pecans and pome­gran­ate seeds, and top with a driz­zle of agave or honey.