Thursday, 2 July 2015

sweet quinoa oatmeal recipe

Quinoa seems to be one of those healthy foods that are just accepted. They're a staple in every vegetarians diet, right? So, I'm not going to sit here and list reasons why you should try it because you probably already know what it is and why it's good. 

With that out the way, I find it difficult to make quinoa... taste nice. You need lots of flavours to soak in to it to have it taste like something other than a plain, mushy, rice thing. Because of this, I normally eat quinoa in my stir-frys at lunch because then there are vegetables and stuff to make it taste better.  When I have a lot of time (and when I can actually be bothered), I will make it for breakfast.
So, today, I wanted to share the recipe I use for those (rare?) days.

Oh, and, confession: I actually suck at measurements.
It took me a long time to find out what ratio works for oats and milk, and even more for quinoa and milk. These measurements seem to work for me, but you may need to tweak them.

1/3 cup of quinoa - wash it before cooking
1 cup of milk - I use almond milk 
handful of dried fruit - I use cranberries/blueberries
handful of nuts - I use cashews
sprinkle of brown sugar - I use more like a handful...

1. Add quinoa to pot, with milk, and bring to boil.
2. Cook for a bit on high heat then bring down halfway. Make sure to mix often so the milk doesn't burn (my problem).
3. When the little tail bit is showing, your quinoa is ready. Drain out excess milk and (optional) place back on heat for a minute to soak up anymore milk.
4. Plate up. Add your dried fruit and nut of choice along with the brown sugar.

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