City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Breakfast Quinoa
January/February 2011

Oats shouldn’t have a monopoly on the warm breakfast cereal market. Quinoa takes slightly longer to cook, but has the benefit of added protein and is higher in fibre. Cooking it in milk makes it extra creamy, with a calcium boost.

1 c. quinoa

2 c. milk, plus more for serving

2 T. brown sugar or maple syrup

1/4 - 1/2 c. raisins or other dried fruit or berries

1 cinnamon stick

Rinse the quinoa well in a sieve and put it in a medium saucepan with the milk. Set over medium heat and bring to a simmer. Turn the heat down to low and cook the quinoa, stirring often, until most of the milk has been absorbed. Stir in the sugar, and add the dried fruit and cinnamon stick. Cook until the rest of the milk has been absorbed, the quinoa is soft and the mixture is thick. Serve the cereal warm. Serves 4 to 6.

Rice Grains and Pastas