The Kitchen &The Garden Patch

veganfeast:

Tomorrow’s Breakfast!

robotheartrecipes:

Breakfast Quinoa with Blueberries
Makes 2 cups

After being rudely awakened early this morning by my cat and laying in bed for about an hour cursing my animal lover streak and my insomnia in equal parts, I decided to make the best of it and tear myself away from my cozy jersey sheets to make breakfast. Although this delicious little ditty was not originally vegan, since I do not drink dairy milk, I veganized it by using almond milk. It is totally simple and quick to make. If you enjoy quinoa in salads and as a side dish and such, give this a whirl—it makes a delicious breakfast too!

INGREDIENTS

2 cups almond milk (or other dairy milk replacement)

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

INSTRUCTIONS

Step One: Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Step Two: Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Source: Martha Stewart Living, February 2010. View the recipe on MarthaStewart.com.