3 hours ago
Wednesday, October 14, 2015
I am not an oatmeal lover, never was.
To me, it's a warm bowl of mush. Hard to swallow.
I would always much rather have a warm bowl of quinoa than a warm bowl of cereal for breakfast, but that's me.
Heidi Swanson makes this warm quinoa w/ blackberries and cinnamon, toasted nuts and agave.
Since I just brought back that lovely jar of honey from the Luxembourg Gardens in Paris, I thought I would break it out for this first fall breakfast bowl.
Here is Heidi's recipe, easily adaptable with any nuts, and any berry.
Quinoa Bowls w/ Blackberries & Pecans: (adapted from 101 Cookbooks) Makes 4 small or 2 large breakfast bowls
1 cup low fat milk (I used 2%)
1 cup water
1 cup organic quinoa, rinsed
2 cups fresh blackberries or raspberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons agave nectar or honey
Cook the quinoa in the milk and water, simmering for about 15-20 minutes.
Mix in the cinnamon and berries.
Spoon into 4 bowls and drizzle with honey and pecans.
Healthy and so delicious.