This is great for people who love Cream of Wheat but want something that's... you know... nutritious and will fill you up til lunch. Martha adds blueberries or you could use banana, strawberries, apples, peaches, and MAYBE mango-- any fruit that compliments the brown sugar and cinnamon. The thing about blueberries-- and if you've ever tried polishing off a carton of them you'd know-- is the flavor inconsistency: some taste sweet and perfect while others taste like feet. You're playing Russian roulette with your taste buds and it's a dangerous game.
To make this even healthier and experiment with a dairy-free option, I used unflavored almond milk and followed the directions like so. My friend Amanda-- the amazing woman who sent me the link in the first place-- made hers with soy milk. You have options, people!
Mmmmm.... creamy, sweet, nutty, and far better than Cream of Wheat. Did I mention how fast and easy (like a breakfast time hooker) this is?
On a side note: how amazing are these photos with my new iPhone 4S?! Still waiting on my overall ruling of the phone-- which I will review in the coming weeks-- but I heart the camera.
Breakfast Quinoa (from Martha Stewart)
2 cups Almond Milk, original flavor
1 cup quinoa, rinsed
3 Tbsp light brown sugar, plus extra for garnish
1/8 Tsp ground cinnamon, plus extra for garnish
1 cup Fresh Blueberries (1/2 pint)-- or fruit of your choice-- plus extra for garnish
... and lots of LOVE for your body, your health, and your family :)
Add brown sugar and cinnamon, recover and let simmer 8 more minutes or until most of the liquid is gone. Toss in the blueberries and heat for 30 seconds. Serve with brown sugar, cinnamon, and more berries as garnish.