Hot Quinoa Cereal

To make this hot quinoa cereal, you'll simply boil your quinoa according to
Maria's instructions; add it to a sauce pan along with two cups of nut milk, a
cinnamon stick, and dried fruits; and bring it to a simmer until thickened. Once
it's thickened, you'll stir in a sweetener and spices, divide it between bowls
(or save some for later), and top it with a variety of goodness. I chose dried
currants, dried cranberries, pomegranate seeds, pepitas, and fresh raspberries
for the toppings, but the options are endless.

Servings: 4

Author: Maria Baez Kijac | Cooking with Ancient Grains

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Course:

Breakfast Cereal Grain

Instructions

1 Bring water to a boil in a heavy, 2-quart saucepan. Add quinoa, return to a
boil, and cook over medium heat for 12 minutes or until quinoa has absorbed all
the water.
2 Remove from the heat, fluff, cover, and let stand for 5 minutes.
3 Should the quinoa taste bitter after cooking (which denotes the presence of
saponin), rinse with cold water until the bitterness disappears. Drain
thoroughly, return to saucepan, cover, and steam until dry, about 5 minutes.
4 Add the Basic Boiled Quinoa to a medium saucepan over medium-low heat. Add in
the nut milk, dried fruits, and cinnamon stick. Stir and simmer uncovered for
7-10 minutes or until thickened, stirring occasionally as it thickens so it
doesn't stick to the bottom of the pan.
5 Remove from heat and discard the cinnamon stick.
6 Stir in the sweetener (i.e., coconut sugar or maple syrup), ground cinnamon, and
cardamom.
7 Divide between bowls and add toppings.
8 Serve immediately.

Hot Quinoa Cereal

Course:

🧂 Ingredients

Instructions

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