After too many days of merrymaking and general overindulgence, I crave simple, warm, healthy breakfasts. Oats shouldn’t have a monopoly on the warm breakfast cereal market; quinoa takes slightly longer to cook, but has the benefit of added protein and is higher in fiber. Cooking it in milk makes it extra creamy, almost like rice pudding, and gives it a calcium boost. Quinoa is light and fluffy, not as heavy as other whole grains (it’s actually the seed of a plant related to kale and other leafy greens) – it makes an easy breakfast, delicious when simmered with milk and brown sugar, and can be cooked in large batches, so if you’re pressed for time in the morning you can scoop yourself out a bowl and reheat it when you’re ready to eat.
1 cup quinoa
2 cups milk, plus more for serving
2 Tbsp. brown sugar or maple syrup
1/4-1/2 cup raisins or other dried fruit or berries
1 cinnamon stick
Rinse quinoa well in a sieve and put it in a medium saucepan with the milk. Set over medium heat and bring to a simmer. Turn the heat down to low and cook, stirring often, until most of the milk has been absorbed.
Stir in the sugar, and add the dried fruit and cinnamon stick. Cook until the rest of the milk has been absorbed, the quinoa is soft and the mixture is thick. Serve warm. Makes 2-4 servings.