I am slowly learning to cook with quinoa and to adapt some of our recipes to include it from time to time. Breakfast--so far--has been a wonderful experience as I incorporate quinoa into favorite recipes--like this Warm Banana Nut Quinoa recipe idea.
Ingredients for Warm Breakfast Banana Nut Quinoa
1 c. Quinoa (I buy organic Quinoa in bulk from my local grocer)
2 c. Vanilla Flavored Almond Milk (No sugar added or Regular) (I use Silk
1 Tbsp. Honey (I buy local honey--currently, I am using honey from Conrad Hive & Honey in Canal Winchester, Ohio)
1 tsp. Cinnamon
1 tsp. Vanilla Extract
1 Large Banana (sliced)
1/4. c. Sliced Walnuts
Instructions for Warm Banana Nut Quinoa
Prepare the Quinoa. While rinsing/soaking the dry quinoa is somewhat optional--I suggest rinsing and lightly rubbing the quinoa grains in a fine strainer beneath cold water for about 5 minutes before cooking. This rinsing and tossing process helps remove the bitter coating often noted on unrinsed quinoa. If you purchase a box or bag of commercial quinoa, like this truRoots Organic Quinoa
Cook the Quinoa. Place the Vanilla Almond Milk and the quinoa into a large saucepan and give a stir to break apart any clumps of quinoa. Bring the mixture to a boil, cover, reduce heat and cook for 20-25 minutes or until the grains are tender. You want the quinoa to remain moist--so it may be necessary to add a splash or two more of the almond milk or water during cooking to avoid clumping. Stir in the honey, cinnamon, vanilla and sliced bananas. Cook for an additional 3-4 minutes.
Garnish and Serve. Top with chopped nuts, additional sliced bananas and cinnamon if desired. Serve warm.
Serves 2.
Mama's Notes on Making this Meal Work for Busy Families...
--Double, Triple or even Quadruple the recipe for multiple servings. But, remember--the more quinoa you are cooking; the more likely you are to need to add additional liquid during cooking. Not sure how much liquid to add? If the the quinoa thickens too much--plan to add 1/4 cup of milk or water for every additional 5 minutes of cooking needed!
--Make ahead and reheat the Warm Banana Nut Quinoa. Since quinoa takes a little longer to cook that those old, quick-cooking oats; I will make 8-10 servings at a time--and package them away into single-serve, storage containers for use over a few days for the whole family. I add a splash or almond milk or water before reheating quickly on either the stovetop--or before sending it off to work with my husband for reheating in the microwave.
--Adjust those spices to taste. This recipe is so easy--with so few ingredients--it is super easy to adapt things to taste in individual serving bowls. Whether you need more cinnamon, more honey--or less vanilla--or a combination of changes--it's easy to adapt to suit your family's tastes.
--Rinsing the quinoa makes a difference in the taste for me. I even rinse the pre-washed quinoa--and rub the grains together to force off any bitter aftertaste.
--Quinoa has a "different" texture--and I think it's easy to love it or hate it. I prefer quinoa warm. My middle daughter notes a food's texture long before its taste. She and I both prefer the warm, ball-like texture of quinoa to cooked oats or other grains. While my husband loves the taste of the recipes, finds himself a little put-off by the ball-like texture (even when it's tender and fully cooked), if he thinks about it. The youngest daughter compares quinoa to eating Orbeez
Do you have a favorite quinoa breakfast recipe? Share a link--we'd love to try it!
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