Quinoa for Breakfast

What is with this chilly weather? Just as I packed away all my winter clothes, I now find myself digging through a woolly pile for my flannel. While there may be too many rain clouds in the five day forecast for my liking, the weekend forecast is looking up! But I wont jinx it.

Days like these call for a warm breakfast. Yesterday a tried a recipe for warm and nutty cinnamon quinoa...it was a hit! I substituted the blackberries for blueberries and the pecans for almonds and drizzled the resulting mix wit a bit of agave nectar. Delicious! The resulting breakfast porridge was a bit lighter than oatmeal but filling and healthy nonetheless.


The recipe: borrowed from fantastic foodie blogger Heidi Swanson at 101 Cookbooks. Check out her great blog!

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Enjoy!