Taco's Adventures with Guacamole!

Healthy Cooking, Naturally!

#3: Cream of Quinoa: breakfast that tastes like a memory

Oh quinoa, you strange but wonderful grain! I made some for the first time a few months ago. Having never tried it before, I was a bit unsure, but thankfully Vidal loved it. I, on the other hand, was not crazy about it. But as Vidal liked it (and I had 3/4 box to go!), I tried again. It got better...

The second time I tried quinoa, it had a better, not bitter taste. I probably followed a recipe that included rinsing the grains (as Cecily also posted on our Facebook page).  What I remember most is that there was a vaguely familiar taste, like my all-time favorite breakfast, Cream of Wheat. I can still picture my grandmother cooking it over her stove. What warm memories!

Feeling a bit under the weather today, I wanted something comforting to eat. As Cecily had just commented on quinoa recipes I had recently posted on Facebook, I remembered the Cream of Wheat taste, and knew immediately what I was going to do…

The following is my twist on a recipe from Martha Stewart; I kept it close to my grandmother’s recipe, hence the butter, as I can find nothing else that comes close to the taste.  You, however, can omit it! You will find the link to her original recipe below.  Check it out – as it has more links within for other fascinating quinoa recipes!


  • ·         2 cups almond milk, plus more for serving
  • ·         1 cup quinoa, rinsed
  • ·         ¼ cup blueberries
  • ·         1-2 tablespoons maple syrup, agave or raw sugar
  • ·         OPTIONAL: 1 teaspoon butter, 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, roughly 10 - 12 minutes, stirring occasionally.  Stir in 1 tablespoon of the maple syrup/agave/raw sugar. Cook, covered, until almost all the milk has been absorbed, up to 5 minutes. Stir in blueberries; cook for 30 seconds. Serve with additional milk, sugar and butter as desired. Enjoy!





Link to original Martha Stewart recipe

Vidal's Beloved Brownies

1 apple and 1/4 cup water (to make 1/4 cup homemade applesauce; see below)

1 teaspoon vanilla extract
4 egg whites
1 cup agave syrup (Splenda or raw sugar can be used as a substitute)
1/4 cup whole wheat flour (or oat flour)
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant coffee (you can even use instant espresso - if you are a coffee lover!)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup dark chocolate chips

1/2 cup chopped walnuts or pecans (optional, but we prefer brownies with nuts!)
Canola cooking spray

Preheat oven to 350 degrees. Spray an 8 inch non-stick cake pan with spray - sometimes I use a small rectangular glass pan; I have even used silicone candy molds to make brownie bites. Whatever works for you!

Peel, core and chop the apple and place in microwaveable container with ¼ cup water. Microwave on high for 2 minutes; check and stir, microwave 2 min more as necessary until mushy (*always check to make sure there is enough water - you don't want dry applesauce!). Put in a food processor to get applesauce consistency.
In a medium bowl, mix the applesauce, vanilla, egg whites and agave syrup until they are well combined.
In a separate bowl, mix the flour, cocoa powder, instant coffee, baking powder, and salt. Add to the above mixture. Add chocolate chips and nuts; stir until batter is just combined and no lumps remain.

Pour it into the prepared pan. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry.Transfer the pan to a cooling rack and allow them to cool 5 minutes.

Nutrition Info, using whole wheat flour: (47g serving) 96 Calories (8 Calories from Fat), .9g Total Fat, .5g Saturated Fat, 0mg Cholesterol, 102mg Sodium, 22.5g Carbs, 1.2g Dietary Fiber, 2.3g Sugar, 1.8g Protein

Nutrition Info, using oat flour: (46g serving) 94 Calories (9 Calories from Fat),1.09g Total Fat, .6g Saturated Fat, 0mg Cholesterol, 102mg Sodium, 22.0g Carbs, 1.3g Dietary Fiber, 2.3g Sugar, 1.8g Protein