Berry Breakfast Quinoa
The Incas called quinoa “the mother grain” and considered it sacred. Easy to cook and packed with fiber and all of the essential amino acids, this crunchy whole grain makes a delicious hot breakfast. Cook a little extra and add it to soups and stews for an inexpensive protein boost.
1 cup quinoa
2 cups water
1/2 cup soy or cow’s milk
1/2 cup blueberries, fresh or frozen and defrosted
2 teaspoons maple syrup, if desired
1. Place raw quinoa in a fine mesh sieve and rinse under cold water for about 1 minute, stirring gently with fingers. (It’s important to rinse quinoa because it’s naturally coated with a bitter-tasting compound.) Place quinoa and water in a medium saucepan and bring to a boil. Cover pot and lower heat. Let quinoa simmer for 12 to 15 minutes. Cooked quinoa looks fluffy and translucent.
2. To serve, place 1/2 to 2/3 cup cooked quinoa in a bowl. Add milk and berries, then drizzle with maple syrup.
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