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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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If necessity is the mother of invention, then left over quinoa is the mother of good breakfast. Perhaps. Depends what else can you find lying sad and lonely in your cupboards and forlorn fruitbowl. Ingredients:
quinoa |
soymilk |
cinammon |
salt |
raisins |
apples |
persimon |
banana |
Directions:
1. Substitute according to what you find, but remember, less is more (use your innate intuitive mental palate of flavour combining)
2. OK - GO:
3. Slosh soymilk into saucepan containing (yesterdays) quinoa or rice or other grain.
4. Hand full of raisins early in the process to plump up in the liquid.
5. Pound a good bunch of cinnamon in your mortar and pestle (I found a great heavy green granite one at my local asian store for 5 bucks!)
6. Add more salt than would seem proper - a top porridge secret (caveat emptor).
7. OK - Apples cut however, core an' seeds an' all.
8. It's Persimmon season and I have a coupla Fuyu's (the firm variety) begging to be unified with cinnamon, soymilk and quinoa. Cool.
9. A banana of course.
10. Simmer and soften it all down a bit... and voila, hey presto, boomshanka, the breakfast of kings! Top with a knob of butter / coconut cream / maple syrup or honey if you're feeling decadent and a liitle more milk to skirt the bowl. Lovely.
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