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Quinoa for Breakfast

the urban baker: Quinoa for Breakfast

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Tuesday, April 13, 2010

Quinoa for Breakfast

A few months back I was listening Martha Stewart radio on Sirius (I happen to love to talk radio, and 80% of their content is fun and informative).  Dave Lieberman, was on the program talking about his new book, The 10 Things you Need to Eat.  I was a huge fan of his when he had a show on the food network and although he has been off air for some time, I continue to be inspired by his recipes.

I came into the segment midway through and when I realized it was Dave talking, I called the radio station and asked what the heck they were talking about.  I was presently parking at Sports Chalet to pick up some stuff for the kids, however when I was done there I made a bee line for Borders.  I bought the book on the spot.  No need to thumb through it, I knew what I was getting myself into.

I have always liked quinoa.  I had never made it right.  It always came out too wet.  Dave solved that problem by sharing his discovery. Cook quinoa with 1 part quinoa to 1 1/4 part water.  Rather than 1 to 2 as the package suggests. Works like a charm.

I was instantly drawn to the Creamy Breakfast Oats and Quinoa.  I do love a good bowl of oatmeal, but can't eat it everyday.  I make Dave's quinoa and oats a few times per week and it is the perfect balance of sweet vs. savory with the extra added bonus of it being "hot".  I like a hot breakfast in the morning and this is no exception.

All I thought about, during my early morning yoga practice today, was coming home and making this big bowl of goodness!


1 1/2 cups of milk ( I use soy milk)
1 Tbls. honey
1/2 tsp. ground cinnamon
pinch of salt
1/2 cup cooked quinoa 
3/4 cup whole oats

In small saucepan, bring the milk, honey, cinnamon, & salt to a simmer over medium heat.  Add the quinoa ( I keep a big batch of it in the fridge and it lasts all week) and the oats, over and cook until mixture is thick and creamy, about 7-10 minutes.

I also add some raisins when cooking. If I have fresh blueberries, I add those once cooked.  This is a breakfast addiction!

p.s. if you get the book, make the Quinoa & Chickpea Falafel balls.  So light and delicious!

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Blogger NikiTheo said...

I love quinoa and Dave was one of my food network favs! Thanks for sharing this recipe, it's got to be great!

April 13, 2010 at 12:37 PM  
Anonymous Jersey Jack said...

Susan - thanks for talking about Quinoa. I recently just discovered it when I heard you can use it during Passover. I know I have had it before in restaurants but never cooked. Bought a box and now addicted. Can't wait to try Quinoa for Breakfast!

April 13, 2010 at 3:29 PM  
Blogger logicAL said...

Oh my gosh this is delicious! I just made it for breakfast with light vanilla soymilk and it turned out fabulous. Didn't have honey so I used maple syrup. Thanks so much for an excellent dish!

September 6, 2010 at 8:07 AM  

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