Think beyond traditional cereals and try this high-protein, high-fiber grain instead. On its own, quinoa is rather bland but if you take the time to spice it up to your liking, it makes a healthy and filling breakfast. Make a batch ahead of time to last for several days; you can simply add some more liquid and heat it up or take it to go with you. This healthful cereal takes minutes to prepare and provides long-lasting energy for your day.
YIELD 2 cups of quinoa; 4 breakfast servings
1 cup dry quinoa (rinsed well and drained)
2 cups water
1/2 tsp. ground cinnamon
1 cup fresh or frozen blueberries
1-2 tsp. pure maple syrup
2 Tbs. unsweetened, shredded coconut
¼ cup pecans, chopped
1-2 Tbs. unsweetened soy, rice, almond or dairy milk
1. Combine quinoa and water, bring to a boil then simmer for about 15 minutes, until seeds open and become soft and fluffy.
2. Separate cooked grains into four bowls, about ½ cup each.
3. Add cinnamon, blueberries, syrup, coconut and pecans.
4. Stir well and serve immediately with milk or refrigerate and milk when reheating