CREAMY BREAKFAST OATS AND QUINOA St. Paul Pioneer Press
Cook a batch of quinoa to keep on hand, and this porridge can be ready in about 15 minutes. Cooled, cooked quinoa can be refrigerated in airtight container for up to 5 days. Adapted from "The 10 Things You Need to Eat." Makes 2 servings. 1 1/2 cups whole, low-fat or nonfat milk (may substitute soy or rice milk) 1 tablespoon honey 1/4 teaspoon ground cinnamon Pinch salt 1/2 cup cooked quinoa (see cook's note) 3/4 cup rolled oats (do not use quick-cooking or instant oats) Combine milk, honey, cinnamon and salt in medium saucepan over medium heat. Bring to a simmer. Add quinoa and oats. Stir to combine. Cover. Cook for 7 to 10 minutes or until mixture is creamy and oats are tender. Serve hot. Cook's note: To cook quinoa, use ratio of 1 part quinoa to 1 1/4 parts water (unlike what directions on most quinoa packages call for). Combine quinoa and water in medium, heavy-bottomed pot over medium heat. Add a few pinches of salt. Stir. Bring to a simmer. Reduce heat to low. Cover. Cook for 20 to 25 minutes or until quinoa is dry and light and can be easily fluffed with fork. Let sit uncovered for a few minutes before using. Nutrition information: One serving using whole milk provides 311 calories, 12 grams protein, 48 grams carbohydrates, 8 grams fat, 4 grams saturated fat, 26 milligrams cholesterol, 178 milligrams sodium, 4 grams dietary fiber, 19 grams sugar. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
