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Tuesday, April 23, 2013

Quinoa and Steel Cut Oatmeal with Cranberries

I've seen recipes using quinoa as a breakfast porridge before and have always meant to try them out.  I happened upon this recipe in the February issue of Bon Appetit.  It sounded worth trying.  I made some modifications.  It turned out yummy and was a nice change from plain oatmeal.  I love using the quinoa for an extra kick of protein!

You can either make this on the stove (cook time 25 minutes) or start it at night and leave it on the stove to be ready to go in the morning.  


Quinoa and Steel Cut Oatmeal 
Adapted from: Bon Appetit, February 2013
















1/2 c. dried cranberries
1/2 c. steel cut oatmeal
1/2 c. well rinsed quinoa
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
4 c. water
1/8 c. brown sugar

1) Bring cranberries, oatmeal, quinoa, salt, ground cinnamon, ground cardamom, brown sugar and water to a boil in a medium saucepan.

2) Cover and let sit off the heat overnight.  Alternatively, bring mixture to a boil; reduce heat and simmer.  Stir occasionally until grains are tender, 20-25 minutes.

3) Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water or milk if needed, until warmed through, 5-8 minutes.


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