My sister turned me onto this. She has and always be an inspiration for me!
This is a nice alternative to sugar laden cereals. It's dairy-free, egg-free and gluten-free. It can also be complete allergen free if you use rice milk The quinoa can even be made the night before and just reheated with milk. Enjoy!
When mixed with homemade nut (or coconut or rice milk), honey (or agave for vegans) and spices or fruit, quinoa turns into this delicious bowl of yummy! The other day I was given some rhubarb from a very inspiring and lovely individual whom we shall call Gracious Granny. And I thought why not have it for breakfast? I usually make a rhubarb crumble but I was so craving it the other morning. This breakfast bowl definitely had the same delicious flavors.
I LOVE rhubarb! Always have, even as a kid. Although I probably ate it with way too much sugar back then.
As for kids, Big Blue Eyes doesn't care much for rhubarb so I omit that from her breakfast bowl. She just likes it with cinnamon, honey, and milk. Plain and simple.
Quinoa Breakfast Bowl
1 c quinoa
2 c water (+ several more for soaking)
Dairy-free milk of choice (I make almond or coconut milk)
Simple Rhubarb Sauce or other toppings of choice or just cinnamon and honey
1. Soak quinoa in several cups of water overnight. (You can omit this step however it's more bitter and less appealing to kids).
2. Strain and rinse well. Add to boiling 2 c water. *
3. Turn to medium low and let simmer for 15 to 20 minutes.
4. Add to bowls, top with milk and desired topping.
*For fluffier quinoa, you can add more water but you may need to cook it a little longer, stirring occasionally.
Simple Rhubarb Sauce
2 c chopped rhubarb (1/4-1/2" pieces)
1 c water
2 T honey (or agave for vegans)
1 T stevia herbal leaf (just the plain old green leaf, dried and crushed with fingertips.
Pinch of cinnamon
1. While quinoa is cooking, boil and then simmer all ingredients.
2. Serve on quinoa, ice cream, pancakes, waffles, or even toast. Enjoy!