Cinnamon-Scented Breakfast Quinoa |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My husband and I find that a big bowl of quinoa in the morning holds us well into the afternoon. We love the chewy texture and earthier flavor of the red quinoa, but because it costs a bit more than the white variety, I often mix the two. If you add some of the black, you'll really start the day on a colorful note. Feel free to add as many accompaniments as you wish. I'm a big fan of flaky sea salt and love the surprise of a little briny crunch on top of my morning cereal. Ingredients:
1 cup quinoa (all red or a mix of red, white, or black) |
1 1/2 cups water |
2 cinnamon sticks |
1/4 teaspoon salt |
broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt such as maldon |
Directions:
1. Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.
2. Drain washed quinoa well in a large fine-mesh sieve.
3. Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.
4. Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.
5. Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.
6. Cooks' notes: The quinoa will stay warm, covered but off the heat, for 15 to 20 minutes. Even if a package says that the quinoa is prewashed, washing it is still recommended. The cinnamon sticks can be washed off, dried, and reused. (I leave mine out in a small bowl near the oven so they can really dry out.)
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