I woke up early to a quiet house this morning. The sun was shining and the birds were chirping. It was one of those rare Mommy moments of total solitude. I had planned on making the quinoa breakfast recipe that I’m about to share with you, so the first thing I did once the coffee kicked in was get out the ingredients and soak the quinoa.
Never one to miss an opportunity, I then took my coffee outside on the porch where I enjoyed watching the birds – which are strangely not afraid of us and will come right up on the porch – and reading Fine Cooking’s
special edition Cook Fresh which I picked up yesterday on my grocery store / Whole Foods outing. I was really excited to see so many vegetarian options.
As you may or may not know, my family is “location independent” meaning both my husband and I work from home and our boys are home schooled. We take advantage of this by traveling when we can which is really an incredible way to educate our boys. One thing that is strange about living “normal” life in so many different cities is noticing that there are huge price differences for the same goods.
Case in point – a few weeks ago I was in Austin and quinoa was almost $4 a pound at Whole Foods. A few hours away at my parents house, there isn’t a Whole Foods and the local health food store was charging $6 a pound. Now I’m in Arizona and I just paid $2.49 a pound. (Last year it was less than $2 a pound here.) CRAZY!
Anyways, I took advantage of the lower cost to spring for some black quinoa, which I’d never tried before.
All in all I would say that I like black quinoa. It’s a lot like red – maybe just a tiny bit firmer which was perfect for this recipe. Of course, just use whatever color of quinoa you have on hand for this recipe.
It’s not a fussy dish at all.
I like to use a heavy stream of water when rinsing quinoa
Those of you who have been requesting more easy quinoa recipes will be happy with this. Unlike the recipe I shared two weeks ago, this is one of those quinoa breakfast recipes you could make on a week day morning as long as you remembered to put the quinoa on to cook as you got ready. You could also make it ahead of time and just toss in the nuts and berries in the morning.
I’m writing the dish to serve 4, but I actually halved it because I knew my boys weren’t going to want any. We’re making progress with their eating and they do like quinoa but I’ve yet to get them to eat it for breakfast. (Strangely, they like Veggie burgers…..)
This recipe was adapted from ChefMD’s Big Book of Culinary Medicine
Nutty Cinnamon Quinoa Breakfast Recipe You could substitute any berry you like. Pecans or walnuts would also do nicely, I just happened to have chopped hazelnuts on hand. Toast the nuts in the oven for 5 minutes at 350 degrees if desired. You can serve it right away after the quinoa steams for 5 minutes, but I added in the cinnamon and berries and let it sit for another 5 minutes so the berries would get slightly warm. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: 4 servings Calories per serving: 288 Fat per serving: 7.3 g Ingredients Cooking Directions
Estimated Nutritional Information
Serving Size 214 g
Calories 288 Total Fat 7.3g Saturated Fat 0.6g Trans Fat 0.0g Cholesterol 0mg Sodium 48mg Total Carbohydrates 50.3g Dietary Fiber 8.6g Sugars 18.8g Protein 7.8g
See more quinoa breakfast recipes!
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