I love Saturday mornings. I am usually the first one up, which means I have complete rule of the kitchen. After a few cups of coffee (with a little milk for taste and calcium), I like to raid the pantry and start cooking.
With temperatures dropping and fall in full swing, it’s time to bring back hot breakfast! I tend to have a lot of quinoa on hand from previous cooking demos. It’s a favorite grain for me because of its versatility and strong nutritional profile. Quinoa has protein and fiber, which means it promotes satiety. In addition, it’s a decent source of iron — a nutrient that can be deficient, particularly for women and kids.
Typically, I use quinoa for savory dishes with vegetables and beans. This recipe was different! I made a small, two-serving batch as a trial, but the recipe can be doubled or tripled to serve more.
Recipe developed by Lisa Cicciarello Andrews, MED, RD, LD
Serves 2 ½-cup servings
- ½ cup dry quinoa
- ½ teaspoon cinnamon
- 1 teaspoon brown sugar
- 1 teaspoon ginger paste (these usually come in squeeze bottles and are sold in grocery stores' produce sections, near the salad greens and/or toppings)
- 1 tablespoon slivered almonds
- Cook quinoa according to directions.
- While quinoa is still hot, add cinnamon, ginger paste, brown sugar and slivered almonds. Mix and serve warm.