Quinoa Web Premium 2014
Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown
SPICED BREAKFAST QUINOA Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 20 MIN TOTAL: 45 MIN TO MAKE AHEAD: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired. Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices— cinnamon, nutmeg and ginger. 1/2 cup quinoa 1 cup low-fat milk 1 cup water 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger Pinch of salt 2 tablespoons honey 1/2 teaspoon vanilla extract 1 large egg white 2 tablespoons currants or raisins 1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes.
Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla. 2. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes. SERVES 2: SCANT 1 CUP EACH
