I have this teeny-tiny obsession going on right now with quinoa. I eat it for lunch with some veggies, I am finding creatives ways to make salads for dinner, and finally, I ate quinoa for breakfast. Breakfast may be my favorite yet. (see this post for my rambling about quinoa)
My grandpa was kind enough to give my mom and I some rhubarb and I knew immediately this is what I wanted to do (you could also add strawberries for even more flavor.) This was such a great, hearty breakfast that I stayed full until lunch.
One recommendation, don’t sweeten until you’ve tasted the finished product. I threw everything into the pot and although the dish came out great, it was a little too sweet for my taste (and I only put two teaspoons of sucant in the pot.)
So go forth, let the oatmeal rest, and eat some quinoa for breakfast!
- ½ cup quinoa
- ½ cup water
- ½ cup milk
- 1 cup rhubarb
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Sucanat to sweeten (or brown sugar)
- ¼ cup pecans
- In a sauce pan, combine quinoa, water, milk, rhubarb, cinnamon, and nutmeg. Bring to a boil, reduce, cover, and simmer for 15 minutes until most of the moisture has been absorbed.
- Remove from heat and stir in pecans. Taste and add enough sucanat to sweeten to your liking.