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Warm and Nutty Cinnamon Breakfast Quinoa

From: 101cookbooks
SERVES 4

• 1 cup organic 1% low fat milk
• 1 cup water
• 1 cup organic quinoa, (hs note: rinse quinoa)
• 2 cups fresh blackberries, organic preferred
• 1/2 teaspoon ground cinnamon
• 1/3 cup chopped pecans, toasted*
• 4 teaspoons organic agave nectar, such as Madhava brand

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 blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Quinoatmeal with Apple and Toasted Walnut

From: bonapetit.com

1/4 cup red quinoa
1/4 cup steel-cut oats
1/2 cup almond milk, plus more for serving
1 pinch kosher salt
1 pinch ground cinnamon, plus more for serving
1 tbsp chopped walnuts
1/2 apple, shredded

The night before cooking, rinse quinoa thoroughly and drain. Combine oats and quinoa in a medium saucepan and cover with 1 cup boiling water.

In the morning, bring oats and quinoa to a boil. Stir in almond milk, salt, and cinnamon and reduce heat to low. Cook, stirring occasionally, until quinoa grains are tender, 8–10 minutes. Meanwhile, preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, about 4 minutes. Let cool slightly.

Top quinoatmeal with apple, walnuts, and more cinnamon, if desired. Drizzle with almond milk.