Leftover Kitchen: Quinoa

January 24, 2018

This super grain packs a lot of punch in the protein department. My favorite way to enjoy it is on the savory side. But, too often, I have lots of leftovers from the Dinner menu.

 

Recently, I made a few tweaks to a savory leftover bit of quinoa to create a filling hot breakfast cereal. I had about a cup and a half left from the previous night's meal.

 

Here is what you can do to turn your leftover quinoa into a fresh breakfast>

 

MY INGREDIENTS

1 1/2 cups cooked quinoa

1/2 cup milk or nondairy option

1 Tbsp brown sugar

Pinch of salt

1 Tbsp sliced almonds

1 1/2 Tbsp golden raisins

Optional: spices of your choice to taste

 

In a small saucepan, add your cooked quinoa. (Uncooked: Cook 1/4 cup quinoa according to the package instructions.)

 

 

Add 1/2 cup milk to quinoa.

 

Bring quinoa and milk to a simmer over medium heat.

 

Tip: You want to create a creamy version of your quinoa. Think oatmeal.

 

When the mixture begins to bubble, stir in the brown sugar or sweetner of your choice to taste.

 

Stir in raisins, nuts or anything else for texture, more flavor, and a healthy punch.

 

Tip: Bump up the flavor even more with complementary spices, such as cinnamon, nutmeg or clove. Add a touch of vanilla extract.

 

Let your quinoa mixture simmer another minute to meld the flavors. You want a creamy consistency.

 

Remove from heat and serve warm.  

 

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