Breakfast quinoa

yield: makes 2 cups


  • 2 cups milk of your choice (I used rice milk in this recipe), plus more for serving
  • 1 cup quinoa, rinsed
  • 1 1/2 tablespoons unsalted butter
  • minced zest of one orange
  • pinch of salt
  • 2 tablespoons light-brown sugar, plus more for serving
  • 1/8 teaspoon ground cinnamon, plus more for serving
  • 1/2 toasted slivered almonds
  • 1/2 cup (1/2 pint) fresh blueberries, plus more for serving
  • 1/2 cup (1/2 pint) fresh sliced strawberries, plus more for serving
  • 3 tablespoons of fat-free vanilla yogurt
  • yield: makes 2 cups

    Breakfast quinoa

Bring the milk to a simmer in a small saucepan. Add quinoa, salt, butter and orange zest, and return to a simmer. Reduce heat to low and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes more. Stir in the berries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, berries, and yogurt.

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