LET'S EAT: BREAKFAST QUINOA

I've always been an oatmeal for breakfast kind of girl, but after spotting recipes for breakfast quinoa I decided to give it a try. With its' slightly nutty flavor, quinoa makes for the perfect oatmeal substitute, lending itself well to various toppings. My favorite of the two topping combinations I tried was the Cinnamon Apple, although both were really good! So far I am loving the versatility of this grain, having first tried it in this vegan quinoa chili and now as a hearty breakfast cereal, I think it's safe to say it might be popping up in a few more recipes in the future.

BREAKFAST QUINOA TOPPED TWO WAYS
Serves 2

INGREDIENTS:

• 2 c. unsweetened soy milk
• 1 c. quinoa, rinsed
• 3 T. light brown sugar
• 1/8 t. ground cinnamon
• 1 T. maple syrup

CINNAMON APPLE TOPPINGS:

• 1T. apple butter
• 1/4 c. chopped apple
• 1/2 T. brown sugar

PECAN RAISIN TOPPINGS:

• 1 T. pecan pieces
• 1/4 c. raisins
• 1/2 T. brown sugar

1. Bring soy milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

2. Stir in sugar, cinnamon and maple syrup. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Serve with additional milk, sugar, cinnamon, and your favorite toppings.

Photography, design and styling by Jessica of SAS + ROSE. Recipe adapted from here.