Let’s be honest:
If we had been at a party together a few years ago and you invited me to try quinoa I think my response would have likely been something like “ummm…isn’t food supposed to have some kind of flavor? and what’s up with the wacky texture?” and then I would have moved on to something a little more interesting, like savory mexican cheesecake.
But then somehow quinoa landed with a giant BOOM on the culinary scene and the rest is history. Dress it up with caramelized onion and herbs for a warm side dish, add some mango and avocado for an interesting salad, or heat it up with coconut milk and top it with blackberries and maple syrup. NOW YOU’RE TALKIN’! The point is, quinoa is the cool new versatile superfood, taking on the flavors that you pair with it. So breakfast, lunch or dinner, quinoa is you’re seed (yes, seed…it’s actually not a grain)!
Now for this breakfast dish, which I actually made for dinner last week and LOVED…
I’ve been experimenting with cleaner recipes of late that incorporate more whole foods. My new blog crush is Heidi Swanson’s 101 Cookbooks, where she so beautifully includes her very nutritious, sometimes gluten free, always vegetarian recipes. So far I’ve loved everything I’ve made, and this recipe is no exception. However I substituted coconut milk for her regular milk (you could use almond too).
Truly divine.
A tasty breakfast or quick and nutritious supper. I used white quinoa but you could use red too. Also if you don't have coconut milk on hand you could substitute regular or almond.
Ingredients
- 1 cup coconut milk
- 1 cup water
- 1 cup quinoa
- 1 pint fresh blackberries
- 1/2 teaspoon ground cinnamon
- 1/3 cup almonds or walnuts, toasted and chopped
- 4 teaspoons maple syrup or agave nectar
Instructions
- Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat.
- Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
- Turn off heat; let stand covered 5 minutes.
- Stir in blackberries and cinnamon; transfer to four bowls and top with nuts. Drizzle 1 teaspoon syrup over each serving.
Notes
310 calories per serving, 14 grams of fat, 40 carbs, 9 grams protein, 8 grams fiber
Recipe inspired by 101 Cookbooks.
TOTAL: $6.50 or $1.62 per serving for a gluten-free, hearty and delicious breakfast made of whole foods.
