
Cinnamon-Scented Breakfast Quinoa
A delicious peruvian dish. Completely plant-based. Gluten-free friendly.
Total Time
95 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 cup quinoa (all red or a mix of red
- white
- or black)
- 1 1/2 cups water
- 2 cinnamon sticks
- 1/4 teaspoon salt
- Broken or chopped walnuts
- pure maple syrup or honey
- milk
- and flaky sea salt such as Maldon
Instructions
- 1
Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.
- 2
Drain washed quinoa well in a large fine-mesh sieve.
- 3
Combine all ingredients in a heavy medium saucepan and bring to a boil, covered.
- 4
Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.
- 5
Remove pan from heat and let stand, covered, 5 minutes.
- 6
Fluff with a fork and keep covered to keep warm.
- 7
Remove cinnamon sticks.
- 8
Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.