Creamy Breakfast Oats and Quinoa

By SaraB

Ingredients

• 1 1/2 cups whole, low-fat or nonfat milk (may substitute soy or rice milk)
• 1 • 1 tablespoon honey
• 1/4 • 1/4 teaspoon ground cinnamon
• • Pinch salt
• 1/2 • 1/2 cup cooked quinoa (see NOTE)
• 3/4 • 3/4 cup rolled oats (do not use quick-cooking or instant oats)

Details

Servings 2

Preparation

Step 1

Combine the milk, honey, cinnamon and salt in a medium saucepan over medium heat. Once the mixture starts to bubble at the edges, add the quinoa and oats; stir to combine. Cover and cook for 7 to 10 minutes, until the mixture is creamy and the oats are tender. Serve hot.

NOTE: To cook the quinoa, Dave Lieberman uses a ratio of 1 part quinoa to 1 1/4 parts water (unlike what directions on most quinoa packages call for). Combine the quinoa and water in a medium, heavy-bottomed pot over medium heat and add a few pinches of salt. Stir to mix well. Once the mixture starts to bubble at the edges, reduce the heat to low, cover and cook for 20 to 25 minutes, until the quinoa is dry and light and can be easily fluffed with a fork. Let sit uncovered for a few minutes before using.

Recipe Source:
Adapted from "The 10 Things You Need to Eat," by Dave Lieberman and Anahad O'Connor (William Morrow, 2010).

311 calories, 8g fat, 4g saturated fat, 26mg cholesterol, 178mg sodium, 48g carbohydrates, 4g dietary fiber, 19g sugar, 12g protein.