Nutty Cinnamon Quinoa
My breakfast quinoa with blackberries and walnuts
Quinoa is very popular at the moment and becoming more readily available in grocery stores and health food stores. It’s no wonder everyone seems to be jumping on the bandwagon because it’s a good source of protein, fiber and iron and easily digestible and it’s loaded with nutrients. Quinoa is considered a seed so it works as an alternative to grain. It’s gluten free and it’s also low glycemic and if you buy sprouted quinoa all the better. Most people use it as a replacement for rice as a side dish or with added veggies and beans for a complete meal. I often make Spanish Quinoa as a “go to” dish I keep in my fridge.
But quinoa can also work as a breakfast dish. It’s a great alternative to steel cut oatmeal and it’s a “stick to the ribs” dish that helps carry you through a very active morning.
Here is a recipe I recently found from Dr. John LaPuma’s book Chef MD’s Big Book of Culinary Medicine. I found a review of his book on 101 Cookbooks. The review gives a very informative look at Dr. LaPuma’s book and since he is a doctor and a chef I was naturally drawn to it.
I love recipes that add nutritional information and this breakfast recipe is that.
Here is the version I made based on Dr. LaPuma’s recipe. My changes are in parentheses.
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Warm and Nutty Cinnamon Quinoa Recipe
1 cup organic 1% low fat milk (I used SILK unsweetened almond milk)
1 cup water
1 cup organic quinoa, (his note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted* (I used walnuts)
4 teaspoons organic agave nectar, such as Madhava brand (I used local honey and a bit of Coconut palm sugar for added crunch.)
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.
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Breakfast is my favorite meal of the day and I give this recipe five stars.
And Dr. LaPuma’s book intrigues me enough to check it out.
I hope you’ll do the same.