Berry Breakfast Quinoa

Easy to cook and packed with fiber and all of the essential amino acids, this crunchy whole grain makes a delicious hot breakfast.


| May/June 2009


Berry Breakfast Quinoa
Serves 2 

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.

For more recipes, read the original article, "Savor Flavor and Save Money."







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