Taking a break from comfort food for winter days, I found healthy inspiration in Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James.
Let’s not jump the gun, it’s not time yet for her ‘Soaked Summer Muesli’ recipe.
Instead we put quinoa in your breakfast bowl
Breakfast quinoa with raisins and honey
Personally, I feel that quinoa when cooked by itself as a hot cereal is not that exciting. However, I am a big fan of the expression “whatever floats your boat,” and in the case of this recipe if you like the fresher taste of pure quinoa, then go for it and don’t add the oats as I’ve suggested. For me, this combination is tasty as well as good for you, and my children adore it for breakfast. I have used
coffee mugs in this recipe—when measuring early in the morning, why not keep it simple?
Serves 2 generously
1/2 cup or small mug quinoa flakes, rinsed in a seive
1/2 cup or small mug quickcook oats *
2 tablespoons chia seeds, preferably ground (optional)
3 cups milk (or 2 cups milk and 1 cup water)
A handful of raisins or summer fruits
Honey, preferably Manuka
Put the quinoa, oats, chia (if using), and milk or milk/water combo into a pan and bring to a simmer. Cook over low heat for 8–10 minutes, stirring every so often, until just thickened. Add the raisins for the final 2–3 minutes; if using fresh fruit, just sprinkle it onto the bowls of cereal once cooked. Serve straight away, drizzled with honey.
* see page 235 for a note about uncontaminated, gluten-free oats
(* Recipe reproduced with permission from ‘Amazing Grains‘ from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)