Oatmeal is a breakfast staple, but oats aren’t the only breakfast grain around. Consider instead: quinoa cereal.
Quinoa can — and should — have a place at your breakfast table. While oatmeal is no nutritional slouch, quinoa is something of a nutritional powerhouse. It’s a complete protein, which means it contains all nine essential amino acids. It also has plenty fiber and absolutely no gluten, and it’s a good source of magnesium. Like oatmeal, its mild, slightly nutty flavor makes it an excellent culinary blank slate, ready to go in whatever direction you want to take it.
So, consider this recipe a starting point. You can add additional flavors, such as orange zest, fresh ginger, vanilla extract, and various spices directly to the saucepan. And you can add additional toppings. Try chopped nuts and seeds, dried fruits (provided they’re unsweetened), cacao nibs, and coconut flakes. It’s up to you — follow your curiosity.
Our favorite way to eat this cozy cereal right now is with a dollop of almond butter to make it even more substantial and keep us fueled and full until lunchtime.
For Even Better Quinoa, Soak Overnight
This recipe can be made first thing in the morning and ready to eat in 10 minutes. However, soaking the quinoa overnight will do two things: First, it helps to activate some of the enzymes that make the nutrients easier to absorb and digest. Soaking also tends to remove some of the bitterness in quinoa. But, if you can’t do it, or you forget to, don’t fret — you can still make this quinoa cereal from the Clean Plates Cookbook (by Jared Koch with Jill Silverman Hough, Running Press, 2012).
And, if you’ve got leftovers, store them covered in the fridge and reheat the next morning with a little bit of your favorite milk over low heat in a saucepan.
- 1 1/2 cups quinoa (soaked overnight, rinsed and drained)
- 1/2 teaspoon ground cinnamon
- fine sea salt (to taste)
- 1 cup fresh berries or chopped fresh fruit
- grass-fed organic milk, nut milk, or coconut milk for serving (optional)
- coconut palm sugar, maple syrup, honey, or raw agave nectar for serving (optional)
- In a medium saucepan over medium-high heat, bring 4 cups of water to a boil.
- Add the quinoa and cinnamon and return to a boil.
- Lower the heat to a simmer, cover, and cook until the quinoa is tender, about 8 to 10 minutes.
- Transfer the quinoa to serving bowls and top with the fruit. Serve immediately, passing the milk and sweetener at the table.