Quinoa Breakfast Delight with Pecans and Blueberries
 |
| I love how you can see my reflection in the spoon |
I was a little frustrated, though, while making this. The recipe simply requires the milk mixture to come to a boil, and then to simmer for 15 minutes. Well, mine had been simmering for 20+ minutes and the quinoa was still undercooked. I put the lid on. The milk mixture flared up and spilled out over the side of the pan (even on a low simmer). I decided to just let it cook until the quinoa was somewhat cooked. Took a while, but we got there. Mostly.
Blueberries are by far my favorite fruit. When I was in college, crammed into an apartment with 5 other girls, I remember buying frozen blueberries every week at the grocery store on the corner. I'd mix them in with my yogurt and granola, or even just in with my cereal. While I was preparing this recipe, I couldn't help but pop a few fresh blueberries in my mouth.
Even though I had a little trouble, the "porridge" smelled just like french toast. The cinnamon and maple syrup mixed with the yummy vanilla was complete aromatherapy to my kitchen mini-drama. Good luck, guys, with this one. It seemed so simple! Maybe I was just too distracted with everything else in the kitchen. Let me know if the quinoa gives you less trouble.
------
Quinoa Breakfast Delight with Pecans and Blueberries
recipe adapted from Closet Cooking
makes 1 serving
1/2 cup quinoa, rinsed
1 cup milk (I used Ryan's whole milk)
1/4 teaspoon vanilla extract (I used 1/3 tsp)
1 dash cinnamon
1 tablespoon maple syrup
1/4 cup blueberries
1 tablespoon pecans, toasted and coarsely chopped (I kept them whole, and used 1/3 cup)
Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer until tender, about 15 minutes.
Mix in the blueberries, remove from heat and top with the pecans.
0 Response to "Quinoa Breakfast Delight with Pecans and Blueberries"
Post a Comment