Sunday, April 8, 2012

Creamy Cinnamon Sugar Breakfast Quinoa

This is one of the healthier, more filling breakfast meals I have had in a while.  Quinoa is a delicious seed that tastes a lot like a grain.  The consistency of this quinoa dish is much more like a porridge or oatmeal than a traditional quinoa.  Imagine wholesome, nutty quinoa, just more creamy than you might be used to, and mixed with cinnamon and sugar.  Yum!

Surprisingly, it's also one of the easier hot breakfasts to put together.  You will need:

  • Quinoa
  • Cinnamon, to taste
  • Sweetener of choice, to taste (I used stevia)
  • Salt to taste (a dash is usually enough)
  • Milk of choice (I used unsweeteend almond milk)
  • Fruit topping (optional, I used grapes)

  1. Inspect and rinse the quinoa (some boxes come pre-washed, and if so this step is unnecessary).
  2. Combine all ingredients in a small slow cooker (I used a 1.5 quart slow cooker).  You will want to use more milk/liquid for each serving of quinoa than recommended on box instructions, probably 1.5 to 2 times as much and possibly even more than that.  
  3. Cook on low overnight or until creamy.  Overcooking a bit is okay, just make sure that your cooker is sufficiently fully (2/3+) so that nothing gets burnt.
  4. Adjust seasoning.  Serve with sliced fruit, if desired.
  5. Enjoy!  It's yummy hot or cold.

I ate the entire portion, but it did make quite a lot, and I would imagine for those with smaller appetites or serving bowls it might serve two.  If you have any leftovers, this should keep for 2-3 days in the fridge, and tastes pretty good cold as well.

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