A Hearty Quinoa Breakfast
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.