Quinoa (keen-wah) is a grain-like crop grown primarily for its edible seeds. (Read more here)
Lately, I’ve been seeing recipes for making quinoa for breakfast. I do have some in the cupboard and I’ve cooked it up as a side dish for dinner in place of rice a few times. Unfortunately, I’m still not sure if I really like it.
So to try and acquire a proper taste for it, I’m trying it for breakfast. It is also a food that is allowed to be used on SBD in Phase 2.
The ratio for cooking quinoa is usually 1 part quinoa to 2 parts water or milk or a mixture. When I made this, I needed to add a bit more water so your mileage may vary. (I used 1/3 C quinoa to 2/3 c liquid)
I used dried fruits such as raisins, sultanas, apricots, cranberries and currants, about 1-2 tsp of each. It’s not necessary to measure these precisely, just use according to your taste. I also added some slivered almonds and walnuts and used a mixture of soya milk and water. I threw all the fruits and nuts into the pot with the liquid, brought it up to a high simmer and added the quinoa and let it simmer about 15 minutes. It needed more time and more liquid.
After it was finally cooked, I added some sweetener (agave nectar) and milk (the same as I do for porridge). It wasn’t so bad after the first spoonful, but I felt that I needed to add a small pinch of salt which did help by giving it a little nudge.
Unfortunately, it wasn’t until I was taking the last bite that I realized I forgot to take a picture! Oops, sorry!
If you haven’t tried quinoa in this way or any way for that matter, give it go and enjoy!