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Author Notes: I like to have my breakfast for the week all ready to go on Sunday night. For awhile I was on a baked pumpkin oatmeal but this is my newest obsession. I added the blueberries at the end while looking for shredded coconut in my freezer. They turn the amaranth-quinoa mixture into the loveliest purple shade. I heat it up in the morning over low heat on the stove with a bit of extra milk at the bottom and then drizzle it with some maple syrup. When in a frantic hurry I pop into the microwave with some milk at the bottom of the bowl. When out of time completely, I throw it into a jar and bring it with me to work. —testkitchenette
Makes (8) 1/2 cup servings, approximately
- 1 cup water
- 1 cup milk of your choice
- 3/4 cup quinoa, rinse in colander first
- 1/4 cup amaranth
- 1 teaspoon ginger, finely chopped/grated
- 2 teaspoons orange zest
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 cups frozen blueberries
- 1/2 cup shredded unsweetened coconut
- 1 cup almonds, toasted and chopped
- In a large saucepan, combine the water, milk, quinoa, amaranth, orange zest, ginger, salt, and cinnamon and bring to a boil over high heat. Reduce heat to low, cover pan, and simmer for about 20 minutes. Let it stand for about 5 minutes and stir in the vanilla, blueberries, coconut, and almonds. Serve (drizzle some maple syrup if you'd like) or pack into a container and store in the refrigerator.
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