My husband loves eating oatmeal for breakfast. When I join him, I’m famished by 9am. My solution? Quinoa is loaded with protein to keep you going all the way through to lunch. If you don’t need as much protein as I do, however, you can certainly try this dish with rice, steel cut oats, wheat berries, or any other hearty grain you fancy.
2 teaspoons unsalted butter
2 cups quinoa, rinsed and well drained
1 ¼ cup water
1 ¼ cup almond or soy milk
1/3 cup dried cherries or other dried fruits
2 teaspoons ground cinnamon
1 teaspoon cardamom
½ teaspoon salt
¼ teaspoon ground cloves
1-2 teaspoons brown sugar, to taste
In a large stock pan, heat the butter over medium high heat. When it is melted, add the quinoa and cook, stirring constantly, until it begins to brown and gives off a nutty scent. Add the water, milk, dried cherries, cinnamon, cardamom, salt, and cloves, stirring well to incorporate. Lower heat to low, cover, and cook 30-35 minutes, or until tender and quinoa has absorbed extra liquid. Stir in brown sugar to taste. I like to top mine with a little vanilla yogurt, as well.