I made this for breakfast today:
It was pretty tasty if you ask me, but the kids weren't too fond of it. My only taste-testers that were home were the 3 girls and the little boy. I thought the chocolate chips would make them happily eat it all, but the fact that they are not quinoa fans won out.
I bet if the husband were here he would like it though.
I'm still going to keep this recipe because I like it and it gives a little variety to breakfast.
Here you go, from Chocolate Covered Katie:
Adapted from How to Cook Quinoa
- 1 cup raw quinoa
- 1 tsp salt
- 2 1/2 cups water
- 4 cups milk of choice
- 1 tsp pure vanilla extract
- 1/8 tsp pure stevia extract, or 1/4 cup sweetener of choice
- 2/3 cup raisins or chocolate chips, optional
- 1 tsp cinnamon, optional
Breakfast Quinoa: Rinse quinoa well in a fine mesh strainer. Drain. Combine the raw quinoa with the salt and water, and bring to a boil uncovered. When it starts to boil, cover and cook on low for 20 minutes or until the water is absorbed and quinoa is light and fluffy. Uncover, add the milk of choice and optional raisins and cinnamon (if using), and bring back to a boil. Turn heat to low-medium. Cook for 25-30 minutes, stirring very occasionally, until the breakfast quinoa texture is thick like oatmeal. Turn off the heat, and stir in the vanilla and sweetener of choice. Makes 4 servings. NOTE: When found in nature, quinoa has a natural coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash it again, just in case.