With all of this in mind I have been using it when ever I can and the other day I happened upon Heidi's blog at 101 Cookbooks and saw this incredible breakfast recipe using quinoa as the base! My youngest daughter is a tough one to feed breakfast to so I am always looking for something new and healthy and my oldest daughter needs all of the energy foods she can get (with karate and figure skating she burns a lot!). I woke up a little earlier this morning and started cooking. This was a nice easy recipe and I knew how healthy it would be. The recipe easily feeds 4 so there was enough for all of us. Heidi's pictures are way better than mine so be sure to visit her blog to check out the pics!
Heidi used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.
1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand
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 blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
Serves 4.*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.