Quinoa for Breakfast

Good Riddance Granola! I usually work at 5 in the morning most days, so I usually have breakfast at work. Lately I have had a hard time without my usual granola, yogurt, and fruit. I've had a harder time breaking up with oats than I have with wheat, but fortunately I found a much healthier and tastier replacement.

I adapted this recipe from Ellie Krieger's cookbook So Easy: Luscious, Healthy Recipes for Every Meal of the Week. Her recipe was for Honey Harvest Quinoa, and I added Chia seeds to the original, which provide additional protein and fiber. It is delicious, and this way you combine the superfoods of two ancient Latin American cultures: the Inca (quinoa) and the Aztecs (chia seeds). Now your breakfast can have a big protein punch, since quinoa has all of the necessary amino acids to make a complete protein.

Early Morning Quinoa
1 1/3 cups Quinoa
2 2/3 cups Water
1 Apple, cut into chunks
1/4 cup Dried Cranberries
1/2 cup Pecans
1/2 cup Soy Milk (and more for serving)
2 tbsp. Honey (and more for serving)
1 tbsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
2 tbsp. Chia Seeds (optional)
4 tsp. Earth Balance Natural Buttery Spread (optional)

Rinse quinoa in a strainer under the tap. In a medium saucepan, bring the quinoa and water to a boil. Cover and let simmer for five minutes. Then add the apple pieces and cranberries and let cook over low heat until the water is absorbed, for about ten minutes.

Over medium-high heat, toast the pecans in a skillet for a few minutes or until flavorful. Let cool, then coarsely chop.

Once the quinoa is cooked, stir in the soy milk, honey, cinnamon, nutmeg, cloves, and chia seeds. Cook until the milk is heated through, for about another minute. Serve the cereal into bowls and top with pecans and Earth Balance. Serve with honey and soy milk to taste.