I had never thought about making quinoa for breakfast, until I came across Heidi Swanson’s recipe on 101 Cookbooks. The thought of it made me feel all warm and cozy inside so I of course decided to make it for…err…dinner. Franky, I couldn’t wait until breakfast to taste this. I made enough to have leftovers for breakfast the next few days though and I’m certainly glad I did!
I made a few adjustments, using almond milk, pumpkin spice, pomegranate seeds and raisins in my dish, and everything blended together beautifully. This is hands down my new favorite breakfast- it satisfies and holds you over for quite a while, and I must say it’s really nice to start the day with a medley of flavors and textures that far surpasses the usual toast or oatmeal. You can have fun with it too and add different fruits, nuts, etc- go crazy! Here’s my take on the recipe…
1 cup almond milk
1 cup water
1 cup organic quinoa (I mixed red and black)
Seeds from half a pomegranate
2 tbsp raisins
1/2 teaspoon pumpkin spice / cinnamon
1/3 cup chopped pecans, toasted
Agave (I just drizzled a small amount on top)
Bring almond milk, water, pumpkin spice and quinoa to a boil. Reduce to low-medium heat and let simmer for about 15 minutes or until most of the liquid is absorbed. While quinoa is cooking, place pecans on a small pan over medium heat for a few minutes, tossing occasionally, until lightly toasted. When quinoa has finished cooking, combine with raisins, pecans and pomegranate seeds, and top with a drizzle of agave or honey.