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!

INGREDIENTS

  • ·         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