Pronounced ‘keen-wa,’ quinoa is a seed usually used in savory dishes. But it’s also great as a hot, creamy cereal for those not keen on porridge. Top with poached fruits or fresh blueberries and maple syrup. It’s super healthy but also gives you loads of energy. So why not have a quinoa breakfast feast?
2 cups (500 ml/17 fl oz) milk or soy milk
1 cup (200 g/7 oz) quinoa, rinsed
1/8 tsp ground cinnamon
1/2 tsp brown sugar
1 cup (155 g/51/2 oz) fresh blueberries
- Bring milk to a gentle simmer in a small saucepan. Add quinoa and return to the boil. Reduce heat to low, then cover and simmer for about 10–12 minutes, until three-quarters of the milk has been absorbed.
- Stir in cinnamon, sugar and a pinch of sea salt. Cook for another 5–8 minutes, until almost all the milk has been absorbed. Stir in half the blueberries and cook for 30 seconds. Serve topped with remaining blueberries, and maybe some extra milk and a sprinkling of brown sugar, if desired. It’s great with a big dollop of natural yogurt too.
Makes 2 servings, or 1 really large one.
Recipes and photographs excerpted with permission from After Toast: Recipes for Aspiring Cooks (Allen & Unwin, June 2013) by Kate Gibbs.