Your first question is either…what the hell is/how do you pronounce quinoa? OR Quinoa for BREAKFAST?!
Answer to the first: quinoa is a truly delicious whole-grain that often replaces rice, pasta and other starchy, carbalicious things on my dinner plate as I try to be healthier. Anyway, quinoa, pronounced keen-wah, is a nutty, slightly crunchy grain. And it rocks.
Answer to the second: only Martha Stewart could make this entrée side a morning stand out.
I was home last night, lamenting The BF’s return to Saint Louis, MO (he’s off doing learning type stuffs at Washington University) drinking a glass of white wine and reading the February edition of Martha Stewart Living. Before you go and say, “Ooooh you’re a lot of fun.” Or chide me for staying at home on a Sunday night during a three-day weekend…let me just say, “I’m sick!” Seriously. I’m riding out the end of a baby cold. So, I was flipping through Living and came upon the breakfast spread. I love breakfast. I nom nom nom mmmmmm love breakfast. I also happen to have 1/2 cup of quinoa! Perfect!
I must admit I was skeptical, but being Martha and all, I trusted. On goes a pot of coffee to brew and I got to it. I had to halve the recipe, and used strawberries instead but everything turned out deliciously! This breakfast has a delicate and silky sweetness with a nutty, crunchy zip. If you’re tired of oatmeal, cream of wheat or grits for breakfast TRY THIS! You’ll be pleasantly surprised. Oh yeah. And it’s good for you!
Adapted from Martha Stewart
- 1 cup low-fat milk, plus more for serving
- 1/2 cup quinoa, rinsed
- 1 1/2 tablespoons light-brown sugar, plus more for serving
- 1/16 teaspoon ground cinnamon, plus more for serving
- 1/2 cup chopped fresh strawberries, plus more for serving
- Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. 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. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.