Most of us think of quinoa as a savory addition to a meal (if we're thinking about quinoa at all). If you've never had it, I assure you - it IS a fantastic savory side. You can flavor it with damn near anything. I'll definitely have to pass along some savory applications soon. If you need one to tide you over, check out my Lemon Parsley Quinoa with Pine Nuts here.
For now? Sweet, sticky, warm, cozy, fantastically filling breakfast.
Banana Raspberry Maple Quinoa
- 1 cup unsweetened vanilla almond milk (or any milk of your choice)
- 1/2 cup half & half (or milk, heavy cream, soy milk, or coconut milk)
- 1/2 cup rinsed quinoa
- 2tsp + 1tsp pure maple syrup
- ground cinnamon
- 1/2 cup fresh raspberries
- sliced banana
- coconut milk (unsweetened, canned - I use full fat)
Before you start cooking, rinse your quinoa. This is an important step. The package it came in may say it has been pre-washed or already rinsed, but rinse it again anyway - you'll get a lot of the bitterness out of it and rinse off any dirt or pesticides that might be there. Run clean water over it (in a strainer) until water runs clear and isn't bubbly any more as it runs off.
In a small sauce pan, combine almond milk, half & half, and quinoa. Bring to a boil, stirring occasionally. After boiling for 1 minute, reduce heat so your mixture is at a simmer. Simmer, covered, until most of your liquid is absorbed (12-15 minutes). Don't take the lid off every minute or two to check on it. Leave it be until at least 12 minutes, then you can check to see how it's doing.
It will thicken a LITTLE as it cools, so keep an eye on the consistency. If you like your "hot breakfast cereal" type dishes less thick, take it off when it's reached the consistency you like. Remove from heat. Add raspberries, cinnamon, and 2 tsp maple syrup. Stir to combine.
My recommendation? Don't make extra. You'll end up eating it until you explode.