Breakfast has always been one of my favorite meals. Whether it’s scrambled eggs, steel-cut oats, or a simple bowl of Special K Red Berries, breakfast rocks! Not quite a year ago, I came across an article on Epicurious about eating quinoa for breakfast, along with a tasty sounding recipe, which I tucked away for later. Much later, apparently, because I didn’t get around to trying it (or a variation thereof) until last week.
The combination of flavors was quite delicious. Quinoa has a subtle nutty flavor that was complimented well by the sweetness of the banana and the tartness of the dried cherries. But what I like most about quinoa for breakfast (in addition to the fact it’s uber healthy) is that it’s a blank canvas. Don’t like bananas? Substitute diced apple or pears, instead. Prefer berries? Toss in some blueberries or blackberries. What’s that? You don’t care for processed brown sugar? Drizzle in pure maple syrup or organic honey or agave, if you please.
You can, quite simply, write your own recipe. If you do, though, please share it. I’m a sucker for breakfast! Enjoy!!
- 2 cups whole or low-fat milk, plus more for serving
- 1 cup quinoa, rinsed
- 3 tablespoons light-brown sugar, plus more for serving
- 1/4 teaspoon ground cinnamon, plus more for serving
- 1 banana, sliced
- dried tart cherries, optional
- toasted walnuts, optional
- 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.
- Toss sliced bananas on top and sprinkle generously with additional brown sugar.
- Place quinoa with bananas and brown sugar under a pre-heated broiler just long enough for the brown sugar to start to soften (not too long or your bananas will turn to mush).
- Serve with additional milk, sugar, cinnamon, banana, and dried cherries or toasted walnuts.