I found a recipe that had the quinoa cooked in milk. With a bit of sugar and cinnamon, the result is something like a hardy version of rice pudding. It's rich and delicious while still maintaining an element of healthiness. I've been eating it every morning for a couple weeks now and have no complaints.
|Look at the beautiful superfood.|
You can obviously tweak the fixings to your liking. I am a huge fan of almonds and I found that the coconut goes really well with the nutty quinoa flavor. Also, if you want to make this vegan, try cooking the quinoa in soy or coconut milk.
I usually make a batch on a Sunday and reheat a small portion each morning of the week. You will be surprised by how little cooked quinoa you need to be satisfied. I heat up the cooked quinoa in a small saucepan with a little added milk (a couple tablespoons) so it doesn't stick to the pan.
adapted from Apple a Day
makes 4 to 5 servings
1 cup quinoa (I use a blend of red, white, and black)
2 cups milk
3 to 4 tablespoons brown sugar
toasted shredded coconut
In a medium-sized saucepan on medium-low, bring milk to a gentle boil, stirring occasionally to make sure it doesn't burn on the bottom of the pan. Stir in quinoa. Cover with a lid and turn heat to very low. Simmer for 15 minutes.
Add brown sugar and a few healthy dashes of cinnamon. Cover and cook on low until milk is absorbed and quinoa is tender, about 7 minutes. Serve with desired fixings. Leftovers will keep in the fridge for about a week.