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Posted by: C_Sharp, Tuesday, November 12, 2013, 2:32pm
Breakfast Quinoa with Fresh Fruit

New recipe in Personalized Living Webzine:

Quoted Text
Get your day started right with an easy recipe for protein packed quinoa with fresh fruit.  Choose a medley of your favorite, seasonal fruits or just pick one to be the star of the show.  Kids love this too!


Posted by: cat2, Wednesday, November 13, 2013, 11:20am; Reply: 1
That sounds good! how many portions does it serve?
Posted by: BluesSinger, Wednesday, November 13, 2013, 1:58pm; Reply: 2
If we have a grain breakfast, I usually cook up a couple of eggs for each of us to go with.  Just a bowl of grains even with nuts and fruits never holds either of us!  
Posted by: BCgal, Wednesday, November 13, 2013, 2:43pm; Reply: 3
This sounds good.  I've done something like this with millet in a crockpot.  Throw it all into the crockpot on low when I head to bed and it's ready for breakfast when you get up.
Posted by: Chloe, Wednesday, November 13, 2013, 9:49pm; Reply: 4
I made this recipe this morning.  Cooked the quinoa in my mini rice cooker with almond milk.

Then when that was cooked, I transferred to a big bowl and added the other ingredients while the quinoa was still warm....

Tasted it after adding just 2 T of agave and it was plenty sweet.  It makes 4 very generous portions
when you consider the addition of the fruit and nuts.

The way this recipe is written, the quinoa is 4 servings when cooked but the fruit and nuts
portions given here would really be one I made adjustments given I was going to refrigerate and save for myself to eat during the week for breakfast or a side dish.

I used dried cherries and blueberries (which in all reality, I could have eliminated the agave completely).  I probably mixed in about3/4 to a cup of mixed compliant nuts/seeds.....which gave me this humongous volume of food.  It's why I think it's 4 very generous servings...which
is a good thing,  :)

Kind of think with dried fruit it might be a nice dish for Thanksgiving...Next time,
I might try dried apricots, prunes, dates or currants.  I used toasted chopped walnuts, almonds,
pecans and pumpkin seeds. Toasting the nuts made it taste really good.

I used 1 tsp of cinnamon, a little ginger, allspice and nutmeg...small pinches of each....and from my  salt grinder -- about 10 turns just to balance the flavor of sweet to salty.

My dish was done in less than 30 minutes using the rice cooker.  I don't have a small enough
crock pot to try cooking it that way....but maybe if it's doubled....could feed a huge crowd.

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