Browsing the bulk foods aisle at our Whole Foods is one of my favorite parts of our weekly shopping trips. Since moving to the city, we have been enjoying the larger store. The variety of grains, beans, nuts, seeds, etc, they have to offer is awesome! Each week we try to pick up something new to try out. Last week, I decided to grab a bit of black quinoa to experiment in a couple of dishes. Yesterday, I wasn’t sure what to have for breakfast, so I subbed this quinoa for oats. The texture of the black quinoa was a little chewier than other varieties, but still very tasty! It makes a great alternative to oats when you feel like you need something a little different for breakfast. One thing to note about black quinoa is that, in addition to the other healthy benefits of quinoa (lots of protein, fiber), it is high in anthocyanins. Anthocyanins are responsible for black quinoa’s color, but are also a powerful antioxidant.
Apple Cinnamon Breakfast Quinoa
- 1/4 cup red, black, or white quinoa, rinsed well
- 1/2 cup milk
- 1/4 cup water (optional)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 apple, chopped
- 1/4 cup walnuts
- In a small saucepan, bring milk and quinoa to a simmer on medium high heat. Add cinnamon, nutmeg, vanilla, and apple.
- Stir continuously until liquid is absorbed. (add 1/4 cup water if quinoa is not yet soft and all the milk has been absorbed.)
- Top with walnuts and serve.