Friday, October 26, 2012



I love this breakfast!!  Buying bulk quinoa is more economical, and a  trip
to a nearby health food store takes care of that.  I also buy my lentils in bulk.

Once you make a recipe the first time it is easier to make it after that. It is no
bigger deal to do than steel cut oatmeal and this one is full of protein, getting your day off to a good start.  Since I am lactose intolerant, I use rice milk:  it works fine.  I love the pecans but you can use any kind of nut instead.  This recipe feeds 4 .

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa (always rinse quinoa, you will need a med size fine mesh strainer)
2 cups fresh blackberries (or any fruit)
1/2 tsp ground cinnamon
1/3 cup chopped pecans, roasted on stovetop in dry skillet or in toaster oven.
4 tsps organic Agave nectar (plant substitute for sugar)

Combine milk, water, rinsed quinoa in med sauce pan.  Bring to boil over high heat.
Reduce heat to med-low, cover and simmer 5 minutes or until most of liquid is absorbed. Turn off heat, let stand covered for 5 minutes.  Stir in blackberries and cinnamon: transfer to four bowls and top with pecans. Drizzle one tsp agave syrup over each serving.

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