Recipe for Breakfast Quinoa

When I was on the mainland recently, I saw Breakfast Quinoa on a restaurant menu.  I didn’t try it but was intrigued.  I like quinoa-it’s healthy (more protein than any other grain and contains all eight essential amino acids), adapts well to whatever you put with it, and is easy to make.  I wondered how it would do following the method I use for my overnight oatmeal.

And the answer is--- not well.  It really just sat there overnight in the fridge and didn’t do anything.  The next morning the little quinoa pearls were all on the bottom of the bowl and the liquids all on top.  Boo.

Undeterred, I poured it all into a saucepan and cooked it for 15 minutes.  Now that’s more like it!  I dressed it up with some almonds and raisins and enjoyed a hearty warm bowl for breakfast. 

However, it is summer so I stuck the leftovers in the fridge and tried it cold the next day.  Not bad, not as good as overnight oatmeal but certainly enjoyable.

Give it a try and let me know what you think.

Yield: 2 servings

Time: 20 minutes

Ingredients:

• ½ cup organic quinoa, rinsed and drained


• 1 cup light vanilla soy milk


• ½ cup plain non-fat Greek yogurt


• 1 tsp pure vanilla extract


• 2 tsp ground cinnamon


• 1 TBSP agave


• Sprinkle of raisins, almonds or other tid bits

Method:

• Mix all ingredients in a saucepan, except the sprinkles, and bring to a simmer.


• Cook for 15 minutes, stirring frequently.


• Serve warm or cold with your choice of sprinkles.

Printable Recipe

Recipe for Quinoa Salad with Roasted Red Pepper, Feta, Mint, and Almonds

Even though it is warm/hot year around here in Maui, there is something about summer that just makes me want fresh, tasty salads.  This quinoa salad is great. Simple to make, yet complex in taste.  It is great as a side dish to grilled meats or alone as a meatless main course option.






Time: 30 minutes
Yield: 6 as a side dish


Ingredients:

• 1 cup organic quinoa, rinsed
• 2 cups water (or broth)
• 3 cloves garlic, smashed
• 1 tsp salt, plus more for serving
• 1 cup chopped roasted red peppers
• ½ cup chopped fresh mint
• ¾ cup crumbled feta cheese
• ¾ cup chopped toasted marcona almonds

Method:

• Bring quinoa, water, garlic and salt to a boil.
• Reduce to a simmer, cover and cook for 15 minutes (or per package directions).
• Remove from heat and transfer to a bowl to cool for 10 minutes.
• Stir in red peppers, mint, feta and almonds.
• Taste for salt and add as needed.
• Serve at room temperature.

I used some of my homemade roasted red peppers but you could certainly use jarred. Don't skimp on the mint, feta or almonds!


What summer salads are you making?
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