Friday, January 20, 2012

Blueberry Pecan Coconut Breakfast Quinoa

I'm always looking for new ways to use quinoa. I don't have many recipes with it yet that we really like and i'm even more limited since Matt doesn't like it cold. I haven't got his opinion on this one yet because he hasn't tried it, but he doesn't care much for coconut so I don't know how it's going to go over. And he says he isn't picky... :) I'm going to be honest..I don't love quinoa. It's good, but in most cases I find it pretty bland. But i'm reallly trying to love it seeing how it's all the rage these days. With that said, I thought this was a good one. As soon as I made it I had a few bowls. This is the first time I tried a breakfast version and I kept thinking it should be oatmeal. You could use whatever fruit/nuts you wanted, these are just what I happened to have. I have another breakfast recipe that hopefully i'll be posting next week, if all goes well, that i've been dying to try all week!
Blueberry Pecan Coconut Breakfast Quinoa
Beantown Baker

2 cups milk
1 cup uncooked quinoa
pinch salt
2-3 Tbsp dark brown sugar
1/2 tsp ground cinnamon
1 cup fresh blueberries
1/2 cup chopped, toasted pecans
1/4 cup toasted unsweetened coconut

Bring milk to a boil in a small saucepan. Milk will boil and bubble over very quickly, so keep an eye on it. Add quinoa and salt, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes. Stir in brown sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 5 minutes. Stir in blueberries, nuts, and coconut. Cook until warmed through, about one minute more. Follow TawnyAlexander on Twitter

No comments:

Post a Comment