Berry Breakfast Quinoa Bowl

Always inspired by Heidi Swanson’s101 Cookbooks blog, I am finally diving in and giving a crack at her recipes. I wanted something healthy, satisfying and slightly sweet this morning. I scanned the shelves of my fridge for ideas: left-over quinoa (something that I have been making a lot of lately. A great replacement for brown rice or pasta- sauteed with different varieties of vegetables or served alongside a fillet salmon with fresh herbs). Fresh raspberries also caught my eye and I immediately thought of a recipe that I had come across just the other day- Warm and Nutty Cinnamon Quinoa. Heidi’s take on a recipe from Dr. John La Puma’s recent release –
Chef MD’s Big Book of Culinary Medicine, a book that she highly recommends written by a someone who is both a doctor and chef. I made it with similar ingredients that I had around the house and it was the perfect start to my Sunday morning. After this trial, I am sure to add this book to my collection.

Warm and Nutty Breakfast Quinoa
I used a red quinoa here and raspberries, instead of blackberries. My quinoa was already made with water, so I never incorporated the milk. Also, a few of Heidi’s notes and tips from the book: blueberries may also replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. I also added a few hazelnuts to mine. I thought it was a wonderful addition.
1 cup organic 1% low-fat milk, or soy milk
1 cup water
1 cup organic quinoa
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in berries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving. *While the quinoa cooks, toast the pecans in a small skillet on medium heat for about 3 minutes.

Serves 4.

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