Start by rinsing the quinoa to remove the saponin (a natural chemical coating). Rinse two or three times. This will remove any bitter taste.
Toast almonds in pan on medium heat, stirring frequently until lightly browned. This brings out a more intensified flavor.
|Toasted Almonds will look something like this.|
Add brown sugar and cinnamon. Cover and cook on low for 5 more minutes, until there is minimal liquid remaining.
Add the thawed or fresh blueberries. Stir in and turn off heat. It is ready to eat! Top with toasted almonds and serve with extra cinnamon and brown sugar on the side. A healthy, filling breakfast that will tide you over until lunch!
Blueberry Breakfast Quinoa
Adapted from Martha Stewart
1 cup organic quinoa rinsed
1 3/4 cup milk (any milk or substitute will work!)
1/2 cup slivered almonds
2 heaping tablespoons of brown sugar
1/4 tsp cinnamon
1 cup fresh or thawed frozen blueberries
Start toasting rinsed quinoa in a saucepan on medium heat for 2-3 minutes. Add 1 3/4 cup milk. Bring to boil. Cover and reduce heat to a simmer for 15 minutes (avoid lifting the cover to check on the quinoa, I didn't check once and it turned out perfectly cooked). Start toasting almonds over medium heat, stirring frequently until lightly browned. After 15 minutes, add two heaping tbs of brown sugar and cinnamon. Cook for 5 more minutes on low until there is minimal liquid remaining. Stir in blueberries and turn off hear. Top with toasted almonds and serve.
Extra brown sugar
Hot cup of Jo
|Blueberry Breakfast Quinoa and coffee in my Irene mug (grandma) :)|