Hot Quinoa Cereal
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon ground cinnamon
- fresh raspberries
- 1/4 teaspoon ground cardamom
- 1 3/4 cups water
- pomegranate seeds
- pepitas
- dried cranberries
- 1 cup quinoa thoroughly rinsed
- 1 recipe basic boiled quinoa
- 2 cups nut milk of choice (i use vanilla almond milk)
- 1/4 cup dried fruits (e.g. raisins, cranberries, cherries, goji berries, currants)
- 1 cinnamon stick about 2-3 inches long (optional)
- 3-4 tablespoons coconut sugar or pure maple syrup to taste
- dried currants
- Carbohydrate 23.100847625 g
- Cholesterol 0 mg
- Fat 4.91662441666667 g
- Fiber 8.99439834401607 g
- Protein 3.80572066666667 g
- Saturated Fat 0.791511266666667 g
- Serving Size 1 1 Serving (251g)
- Sodium 7.45730833683943 mg
- Sugar 14.1064492809839 g
- Trans Fat 0.520135533333334 g
- Calories 137 calories
Bring water to a boil in a heavy, 2-quart saucepan. Add quinoa, return to a boil, and cook over medium heat for 12 minutes or until quinoa has absorbed all the water.Remove from the heat, fluff, cover, and let stand for 5 minutes.Should the quinoa taste bitter after cooking (which denotes the presence of saponin), rinse with cold water until the bitterness disappears. Drain thoroughly, return to saucepan, cover, and steam until dry, about 5 minutes.Add the Basic Boiled Quinoa to a medium saucepan over medium-low heat. Add in the nut milk, dried fruits, and cinnamon stick. Stir and simmer uncovered for 7-10 minutes or until thickened, stirring occasionally as it thickens so it doesn't stick to the bottom of the pan.Remove from heat and discard the cinnamon stick.Stir in the sweetener (i.e., coconut sugar or maple syrup), ground cinnamon, and cardamom.Divide between bowls and add toppings.Serve immediately.
