Blueberry Breakfast Quinoa

Pin It Quinoa (pronounced keen-wa), a South American grain, is popping up every where these days.  It is no wonder with the nutritional values it offers, it's on the list of super foods everywhere.  It is such a versatile substance, it can be sweet or savory, hot or cold, and combined with just about anything.  To read more about the nutritional value of quinoa click here.  In this post, I used quinoa as a substitute for oatmeal, in Blueberry Breakfast Quinoa, inspired by Martha Stewart's breakfast quinoa.  I also would like to try some other recipes from this list!  You may be seeing some of the others in future Saturday posts.

Start by rinsing the quinoa to remove the saponin (a natural chemical coating).  Rinse two or three times.  This will remove any bitter taste.

Place the rinsed quinoa in a small sauce pan on medium heat.  Toast the quinoa for a few minutes (2-3).   This will bring out the nutty flavor of the quinoa.  

Add 1 3/4 cup of the milk of your choosing (cow, almond, rice, soy.......).  Bring to a boil, then place cover and reduce to a simmer for 15 minutes.

 

Toast almonds in pan on medium heat, stirring frequently until lightly browned.  This brings out a more intensified flavor. 

Toasted Almonds will look something like this.

Add brown sugar and cinnamon.  Cover and cook on low for 5 more minutes, until there is minimal liquid remaining. 

Add the thawed or fresh blueberries.  Stir in and turn off heat.  It is ready to eat!  Top with toasted almonds and serve with extra cinnamon and brown sugar on the side.  A healthy, filling breakfast that will tide you over until lunch!

Blueberry Breakfast Quinoa 

Adapted from Martha Stewart

Serves 3

Ingredients:

1 cup organic quinoa rinsed

1 3/4 cup milk (any milk or substitute will work!)

1/2 cup slivered almonds

2 heaping tablespoons of brown sugar

1/4 tsp cinnamon

1 cup fresh or thawed frozen blueberries

Directions:

Start toasting rinsed quinoa in a saucepan on medium heat for 2-3 minutes.  Add 1 3/4 cup milk.  Bring to boil.  Cover and reduce heat to a simmer for 15 minutes (avoid lifting the cover to check on the quinoa, I didn't check once and it turned out perfectly cooked).  Start toasting almonds over medium heat, stirring frequently until lightly browned.  After 15 minutes, add two heaping tbs of brown sugar and cinnamon.  Cook for 5 more minutes on low until there is minimal liquid remaining.  Stir in blueberries and turn off hear.  Top with toasted almonds and serve.

Serving suggestions:  

Extra brown sugar

Cinnamon

Hot cup of Jo

 

Bon Appetit! 

Blueberry Breakfast Quinoa and coffee in my Irene mug (grandma)  :)

Pin It