Hot quinoa recipe for Anchorage winter breakfast at Camai B&B hits the spot! The following recipe is a variation of another one I posted this past summer. Snow is on the mountains and coming soon to our bed and breakfast’s yard. Warm up with this recipe.
Warm and Nutty Cinnamon Quinoa Recipe
I used an organic white quinoa which I purchased at Costco. Low-fat soy milk may replace the low fat milk and you may eliminate the yogurt.
1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa
2 cups frozen/thawed blueberries (fresh are better)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons birch syrup, maple syrup may be substituted
4 tablespoons plain yogurt
1 cup water
1 cup organic quinoa
2 cups frozen/thawed blueberries (fresh are better)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons birch syrup, maple syrup may be substituted
4 tablespoons plain yogurt
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon; transfer to four bowls and top 1 tablespoon plain yogurt and with pecans. Drizzle 1 teaspoon birch syrup over each serving.
Serves 4.
*While the quinoa cooks, roast the pecans in a 350F degree oven for 5 to 6 minutes.