Almond and Berry Breakfast Quinoa

Quinoa is versatile and can be used in just about anything:  salads, desserts, side dishes, and breakfast.  Because the flavour is so mild, you can make it sweet or savoury by adding the ingredients you want.  I love the idea of having quinoa ready to go for breakfast as I like to have something with protein in it.  This flavourful breakfast dish was perfect for me and I loved the combination of flavours (toasted almonds, berries, maple syrup) and textures (crunchy almonds, soft berries, and chewy quinoa).  The recipe comes from Julie Van Rosendaal, one of my favourite Canadian cookbook authors and bloggers.  You can see her blog on the right hand side of this one (look for dinner with Julie).

 Ingredients:

2 cups water, or half milk, half water

1 cup quinoa (rinsed in a sieve if it needs it)

a shake of cinnamon

1 cup fresh raspberries, blackberries, or blueberries (I simply thawed frozen berries)

1/4 cup chopped pecans or almonds, toasted

a drizzle of honey or maple syrup

milk or cream, for serving (optional)

Method

Combine the milk, water, quinoa and cinnamon in the rice cooker.  Cover, turn it on, and cook until it turns itself off.  (Alternatively, combine the milk, water and quinoa in a medium saucepan.  Bring to a boil over high heat.  Reduce to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.  Turn off heat; let stand covered 5 minutes.)

Transfer to bowls and top with berries and pecans or almonds. Drizzle with honey or maple syrup and serve with milk. Serves 4.

 You can use any kind of quinoa.  I was out of blonde quinoa, so used red quinoa.  You can use whatever kind you wish.

 I have cooked quinoa many times using my rice cooker, but I must say that using half milk resulted in quite the bubble action (and some sputtering!).  It all turned out, but there was a bit of browning on the bottom.

 Here is a picture taken after things had calmed down a bit.  

 Looks good!

 The maple syrup was a tasty addition.

I used enough for myself and refrigerated the leftovers.  The next morning, I simply warmed up the quinoa and made it again. This was a delicious way to start my morning.