Quinoa isn’t the obvious choice for breakfast with porridge oats and muesli dominating the scene, but after trying this recipe I really have to confess it works. Quinoa is lighter and more subtle than oats and as we all know the nutritional benefits make it an attractive choice. It’s actually a seed not a grain and so holds an awful lot of goodness in each tiny nucleus making it an excellent source of slow release energy. This Apricot Cinnamon Breakfast Quinoa will set you up for the day.
Apricot Cinnamon Breakfast Quinoa
Cook time
Total time
Author: Sara
Ingredients
- 1 cup of thoroughly rinsed Quinoa preferably organic
- ¾ cup of filtered water
- ¾ cup of organic milk
- 1 tsp of organic honey
- A good sprinkle of cinnamon
- A pinch of sea salt
- 1 tablespoon of Sticky Apricot and Prune Jam
- A scattering of broken walnuts
Instructions
- Using a pan with a heavy bottom add the quinoa, water and milk and stir over a medium heat.
- Add the salt and honey and keep stirring, adjusting the heat to make sure it doesn't start to boil or bubble too fast.
- Keep stirring gently as the quinoa starts to absorb the liquid, making sure it doesn't start to stick.
- When the quinoa starts to swell and unfurl it's nearly ready, if it gets a little dry just add a little more water.
- Serve with a sprinkle of cinnamon, a generous dollop of Sticky Apricot and Prune Jam and a scattering of broken walnuts.
This looks so yummy! Such a delicious bowl of comfort food for breakfast. Saw this posted over at Let’s Get Real link party and wanted to stop by.
I never thought to try quinoa with breakfast…this looks intriguing! I will have to try it! Thanks for sharing it with us at #FoodieFriDIY! I hope you’ll be joining us again tonight! 🙂
This sounds delightful! And so much better than my attempt at mixing Quinoa with Oatmeal.
Thank you so much for sharing on the Home Matters Party. I hope you’ll join us again next week ~ The Door Opens at 12a EST.
Have a wonderful weekend!