Tuesday, May 13, 2008

Breakfast Quinoa!

Further proof I could eat quinoa three meals a day... as if we needed further proof of that! This was a delicious, protein-packed breakfast! Add even more protein by sprinkling on some chopped nuts (about 1/4 cup for 2 servings).

Please note, I marked this as vegan. However, I then went ahead and made it with cow's milk! Not exactly vegan (unless, of course, you are a calf..)
To make it vegan, please make sure you use non-dairy milk (rice, almond, soy, hemp).

OK, I added the fake daisies to attempt to make the photo a little more interesting... I think all they achieved was making it cheesy! Sigh... I am just not cut out for fun food photography! lol

Creamy Quinoa with Dried Cranberries

Serves 2

3/4 cup vanilla soymilk (plus a little more for serving)
1/8 tsp. salt
1/2 cup water
1/2 cup quinoa, rinsed and drained
1/4 cup dried cranberries
1 tbsp. raw sugar (turbinado sugar)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Optional: 1/4 cup chopped nuts

1. Bring the soy milk, salt, and water to a boil in a saucepan. Stir in the quinoa and cranberries, and reduce the heat to medium-low. Simmer 15-20 minutes (until the liquid is absorbed and the grains are tender, stirring occasionally).

2. Remove from the heat and stir in the sugar, cinnamon, allspice, ginger, and nutmeg. Serve warm with additional milk and optional nuts.

From the May 2008 issue of Vegetarian Times magazine.

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