I don’t know about you, but it’s not too often my children request quinoa … especially for breakfast. But my son, Josh, who recently turned 15 and eats more at lunch than I do in an entire day, is pretty much hooked on a recipe for Quinoa Breakfast Cereal that I discovered in Debra Stark’s new cookbook, Blue Ribbon Edition.
This recipe is packed with high-quality protein and lots of good-for-you calories, so when Josh has it for breakfast, I feel good just knowing he’s starting the day off right. Janice and I promised to share this super-easy recipe with all of you a few weeks back … so here goes!
Quinoa Breakfast Cereal
Makes 3 Servings
- 1 cup quinoa (I rinse it well in a mesh strainer)
- 2 cups water or milk of any kind
- 1 apple, diced (about 1 cup)
- 1 tablespoon coconut flakes
- 1 teaspoon ground cinnamon
- 1/2 cup almonds or walnuts, ground
- 1 tablespoon ghee (I used unsalted butter)
- Sweetener options: Maple syrup, honey, agave, or stevia
1. Combine quinoa and water or milk in a saucepan. Bring to a boil. Add apple, coconut, cinnamon, nuts, and ghee. Lower heat, cover pot and simmer about 15 minutes, or until liquid is absorbed.
2. Serve with the sweetener of your choice. Note from Debra: Try adding raisins, dates, rosewater, cardamom, or whatever variation floats your boat.
Quinoa is perfect for people following gluten-free diets or for anyone looking to add interesting, fiber-filled, protein-rich grains to their diet. If you have a favorite quinoa recipe, feel free to share!