breakfast quinoa

I’ve mentioned before that I’m still learning to love quinoa. In theory, I like it… it’s healthy and easy to cook and relatively inexpensive. In practice, however, I’ve had a few bad experiences with it. I think the key to my liking quinoa is to rinse it really well (soak it in water for five minutes and then pour the water off) and to let it cool all the way before I try to eat it. Lately my approach is to cook a little pot of quinoa, and put it in the fridge, then pull it out as needed for breakfasts and lunches. It’s great that it’s so mild and works with whatever flavors I want to add to it. I’m a girl who likes an obscene amount of brown sugar in my oatmeal, so I of course continued the trend with quinoa, and found it to be tasty. (I’m hoping someday I’ll learn to like it without quite so much sugar, but I’m cool with things the way they are for now.)

Breakfast Quinoa

1 cup quinoa, rinsed
2 cups water

Add quinoa and water to a medium saucepan. Cover and bring the water to a simmer. Simmer, covered, for 15 minutes or until water is absorbed. Remove from heat and let stand 5-10 minutes, then fluff with fork.

toppings of your choice:
strawberries or other fruit
almonds or other nuts
brown sugar
soy milk

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