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!

Rhubarb Cinnamon Quinoa

Prep Time 5 mins Cook Time 15 mins Serves 2


  • 1/2 cup quinoa
  • 1/2 cup water
  • 1/2 cup milk
  • 1 cup rhubarb
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Sucanat to sweeten (or brown sugar)
  • 1/4 cup pecans


  1. 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.
  2. Remove from heat and stir in pecans. Taste and add enough sucanat to sweeten to your liking.


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