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
milk of your choice
quinoa, rinse in colander first
ginger, finely chopped/grated
shredded unsweetened coconut
almonds, toasted and chopped
In This Recipe
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.