Breakfast Quinoa

Breakfast quinoa is the easy, healthy breakfast you should try. Quinoa is high in protein, fiber, and minerals. It’s a tiny seed, not a grain, but we cook and eat it like a one, so it's called a psuedocereal. If you already enjoy quinoa as a side or savory bowl for dinner, it’s time to try it for breakfast. Typically quinoa is simmered in water until tender and served plain or lightly adorned, our recipe for breakfast-worthy quinoa involves cooking it more like porridge. As it gently absorbs the milk, sugar, and cinnamon, it becomes hearty and rich, taking on a stick-to-your-ribs consistency that will keep you full all morning.

Breakfast Quinoa Breakdown

The milk: You can use any type of milk you'd prefer for this recipe. Go for whole milk for a creamier result or opt for low-fat to cut back on calories. This recipe works just as well with alternative milks, too, from almond to soy to coconut. Martha likes to add a little extra milk at the end, which loosens the consistency a bit and adds a touch more creaminess.

The quinoa: You're most likely to find white quinoa in stores. It is the most neutral tasting type, but you can use red quinoa, which is earthier and nuttier, or black quinoa, which has the smallest seed size of the three and is the chewiest. Tri-color quinoa, which is a mix of all three, can also be used in this breakfast quinoa recipe with good results.

The sweetener: A small amount of brown sugar adds a touch of sweetness that puts this quinoa preparation firmly in the breakfast category. In place of brown sugar, you can use maple syrup, agave, or honey, or simply leave the sweetener out all together.

The spice: A touch of ground cinnamon boosts the flavor of the cooked quinoa. You can add a dash of nutmeg, swap in pumpkin pie seasoning, use ground ginger instead, or even add a drop of vanilla extract instead.

The fruit: When it comes to topping your breakfast quinoa, just about any fruit works. We used blueberries, but you can swap in raspberries, blackberries, or strawberries with equally good results. Sliced banana, chopped apple or pear, or even citrus segments (try grapefruit!) would all be delicious here. You can also opt for dried fruit like raisins or chopped dates.

Why Rinse Quinoa?

You may have noticed that most quinoa recipes call for rinsing the seeds ahead of cooking. That's done to remove saponin, which is a naturally occurring coating which helps protect the seeds from pests and fungus. If left on, the cooked quinoa can have a soapy, off taste which many people find unpleasant. We strongly recommend giving it a quick rinse using a fine-mesh strainer before making this or any quinoa recipe.