Breakfast Quinoa With Cranberries, Walnuts And Honey
serves 2-4
There are more grains for breakfast than oatmeal - this hearty quinoa is sweetened with dried cranberries and honey. It's perfect for a cold winter morning.
3 cups quinoa
6 cups water
1/2 teaspoon kosher salt
1/2 cup walnuts, roughly chopped and toasted
1/2 cup milk
2 tablespoons unsalted butter
2 teaspoons brown sugar
1/2 cup dried cranberries
honey, to taste
prep: 5 minutes
total: 30 minutes
medium saucepan
small skillet
whisk
1. Rinse the quinoa in a bowl or fine strainer until the water runs clear. Fill a medium saucepan with the water and salt. Bring to a boil, then stir in the quinoa. Cover, reduce the heat to low and cook until the quinoa has absorbed almost all the water, 10-20 minutes. Remove the pan from the heat and set the quinoa aside to steam and finish cooking.
2. Meanwhile, heat the walnut pieces in a small skillet over medium-high heat. Toast, tossing the pan often, until they smell good and darken some in color, 3-5 minutes. Remove them to a plate to cool.
3. Fluff the cooked quinoa with a fork,. Then place the quinoa pan over medium heat. Whisk in the milk, butter, and brown sugar. Simmer 5 minutes, stirring often and adding more milk until it's as thick or thin as you like. Stir in the cranberries and the walnuts. Pour the quinoa into bowls and drizzle to taste with honey.
2. Meanwhile, heat the walnut pieces in a small skillet over medium-high heat. Toast, tossing the pan often, until they smell good and darken some in color, 3-5 minutes. Remove them to a plate to cool.
3. Fluff the cooked quinoa with a fork,. Then place the quinoa pan over medium heat. Whisk in the milk, butter, and brown sugar. Simmer 5 minutes, stirring often and adding more milk until it's as thick or thin as you like. Stir in the cranberries and the walnuts. Pour the quinoa into bowls and drizzle to taste with honey.
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