Quinoa is a great gluten-free grain alternative (say that ten times fast) that I have recently added into my diet. For a while I was hesitant to try cooking it, as I had heard that the acidic taste can be overwhelming. Thorough rinsing is a must, so armed with a splatter screen and a bit of water, I decided to take the plunge. (The quinoa is too small to rinse in regular colander.)
I typically use quinoa as a pasta substitute in savory salads with feta, asparagus, balsamic vinegar, and cherry tomatoes, but when I saw this recipe, I decided to try something sweeter. Rich in cinnamon, berries, agave, and walnuts, this dish was the perfect companion for a cup of jo on a cool Saturday morning. Added bonus is that it was also a great pre-trail run breakfast.
I used blueberries and apples in mine since I didn't have any blackberries, and it was a delicious combination. I also substituted almond milk for regular milk and tried raw honey instead of agave. Next time I will try a bit of brown sugar, blackberries, and peaches for one last summer horrah.
What do you think? Will you be trying breakfast quinoa?
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