Recipe by Lillers
This recipe is from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine. I found it at 101cookbooks.com. Their description follows: "I used 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 balckberried, dark honey may replace the agave nectar, and walnuts may replace the pecans." I had 1 1/2 cups of frozen blackberries. I thawed them and made up the 1/2 cup difference with fresh strawberries. I used pecans and regular honey. YUM!!
Top Review by KellyMac6
I found this recipe elsewhere online and thought it was so good I came here to post it, but I was too late! It is a delicious warm and comforting breakfast that is much lighter than oatmeal. Makes a great warm breakfast for spring or summer if you are regularly an oatmeal eater. I rinsed my quinoa and toasted it in the dry pan first which I think gives it better flavor. The only downside is that it does take a little longer than oatmeal so it is a bit of a time crunch on a weekday.
- 1 cup 1% low-fat milk, organic preferred
- 1 cup water
- 1 cup quinoa, rinsed, organic preferred
- 2 cups fresh blackberries, organic preferred
- 1⁄2 teaspoon ground cinnamon
- 1⁄3 cup pecans, chopped and toasted*
- 4 teaspoons agave nectar, such as Madhava brand, organic preferred
Directions See How It's Made
- 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.
- *While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5-6 minutes or in a dry skillet over medium heat for about 3 minutes.