"This book is the answer to every parent who has struggled to get breakfast on the table -- and to get their child to actually eat it."
- 1 cup quinoa
- 2 cups water
- ¼ teaspoon kosher salt
- Almond milk or other milk of your choice
- 1 cup diced pear and diced apple
- ¼ cup chopped roasted hazelnuts
- Honey or pure maple syrup (optional)
1. Check to see whether the quinoa has been prewashed. If so, there’s no need to rinse it yourself. If not, put the quinoa into a fine-mesh sieve and rinse thoroughly over the sink to eliminate any bitterness. Allow to drain completely.
2. Transfer the quinoa to a medium saucepan and add the water and salt. Set the pan on the stove over high heat and bring to a boil. Lower the heat, cover with a lid, and simmer until the quinoa is tender, 15 to 18 minutes. Transfer the cooked quinoa to a fine-mesh sieve and give it a shake to drain off any remaining water.
3. To serve, spoon warm quinoa into bowls, add 1 to 2 tablespoons of milk, the diced fruit, and hazelnuts. Finish with a drizzle of honey or maple syrup, if desired.
Make Ahead: You can cook the quinoa up to 3 days in advance and store it in the refrigerator. Reheat in the microwave, or add a couple teaspoons of water and warm on the stove over medium heat.
About this recipe
"Break out of your oatmeal rut and consider something new in that hot-cereal bowl: quinoa. Breakfast is actually my favorite meal for this teensy, protein-packed grain (which, technically, is not a grain at all but the seed of a plant in the amaranth family). Quinoa has a well-balanced amino acid profile and is especially rich in magnesium and iron. Make a fresh pot in the morning, or do it up as a side dish for dinner, relying on the leftovers to get you through breakfast. I like quinoa best doused with cold almond milk, roasted hazelnuts, and fall fruits. The reds and greens of apples, pears, and grapes make for a very pretty bowl."
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
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