Friday, February 13, 2009

nom breakfast quinoa nom nom

Believe me when I say this, guys: Breakfast Quinoa is BOMB.

breakfast quinoa

I cooked up this tasty bowl of goodness about a month ago (seriously, I need to get back in the blogging game) when I had a little bit of time before class. Those morning when you wake up before your alarm for no good reason are blessings in disguise. Just think of all the things you can do with an extra hour. Drink some tea, catch up on some reading, surf teh interweb, play Zelda, cook some quinoa...pretty standard things, basically.

The recipe I used was based on the one posted to 101 Cookbooks from Dr. John La Puma's book Chef MD's Big Book of Culinary Medicine. Heidi's blog is one of my favorites, and if you haven't already I encourage you to check it out. Hopefully you'll find her as inspiring as I do.

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.


The changes I made included swapping the milk for soy milk, the agave syrup for maple syrup, and the blackberries for rehydrated dried cranberries and dried apples. Nom nom nom nom nom.

If it looks like a pretty big bowl of quinoa, that's because it is. I totally forgot that quinoa expands so much. In the end, I think I ended up with about 3 full servings...and...well...I ate it all! It was THAT GOOD. Or, bomb, if you will. Legit. Deluxe. I could wax poetic forever, but I'll spare you.

breakfast quinoa

1 comment:

John La Puma MD said...

Beautiful: I love your adaptation...I've counted 11 of them on the web since Heidi Swanson published hers. Thanks for shout-out!
You can browse the book with other Bomb Breakfast recipes here, on Amazon: http://tinyurl.com/34h8pm
Keep up the great work.
Best regards,
John La Puma, MD
http://www.drjohnlapuma.com
n.b. ChefMD.com will send your blog readers--and everyone else!--my free, quick, healthy, easy recipes every week—check out http://www.ChefMD.com