Breakfast Quinoa

Quinoa is a pseudocereal – a plant that looks like a grain and behaves like a grain – but that, in fact, is more closely related to spinach and beets, than any wheat or oat.  Gluten-free and packed with protein, quinoa has seen its popularity surge in recent years.

Unfortunately, this sudden rise in popularity has produced unintended consequences in the global market.

As the demand for quinoa has surged, so has its price, commensurate with the laws of supply and demand.  Bolivian farmers have responded to the demand by shipping their quinoa harvest abroad, reaping the benefit of the high market price for their product.  At the same time, ordinary Bolivians have found themselves priced out of what has been a staple of their diet since the time of the Incas.  In turn, poor Bolivians  have begun turning to cheaper, more-processed foods, raising the specter of malnutrition and obesity.  According to the New York Times, the price of quinoa has tripled during the past five years.  In that same time, domestic consumption of quinoa has fallen by a third.

Food for thought.

Breakfast Quinoa

PREP TIME: 5 minutes
COOK TIME: 20 minutes
YIELD: Serves 4

WHAT TO GRAB:
1 cup red or white quinoa
1 cup low-fat milk
1 cup water
1/4 cup pecans
2 tablespoons wheat germ
2 teaspoons sugar
2 teaspoons honey
1/4 teaspoon ground cinnamon
Strawberries and/or blueberries (optional)

HOW YOU DO IT:

1. Roast the pecans and wheat germ at 350 degrees for 6 minutes.

2.  Rinse the quinoa in a fine strainer.  Combine the quinoa, milk, and water in a medium sauce pan.  Bring to a boil over medium heat, then reduce the heat, cover, and simmer for 15 to 20 minutes, or just until most, but not all,of the liquid has been absorbed.  Turn off the heat and let it stand, covered, for another 5 minutes.  Stir in the cinnamon, wheat germ, pecans, honey, and sugar, and fluff.  Add the desired fruit to each bowl!

12 responses to “Breakfast Quinoa

  1. Kristine Waggoner

    Mmm… nice picture! I love the red quinoa–kind of crunchier than the white one. And so versatile! I just made a similar breakfast except I used bananas, ground flax seed, toasted almonds, and almond milk in place of the strawberries, wheat germ, pecans, and milk. Pecans sound awesome, though! I need to go buy some this week… :)

  2. I’ve been wondering about substitutions for quinoa since seeing that NYT article. I eat oatmeal in the winter, but prefer something cooler for summer. Any ideas?

  3. Robyn, if you enjoy oatmeal, you can make a cold oatmeal overnight, without any cooking. I think it’s really good. Just look for “overnight oats” in my recipe index.

  4. This is such a great idea! Your photos are fantastic as well :)

  5. will have to try it. thanks!

  6. I wish I patient/awake enough in the morning to make this! 2 minutes of microwaving oatmeal is usually a stretch for me…

  7. YUM!!! I am always looking for ways to use Quinoa! Thank you for such a great recipe! :D

    I love your blog! :D

  8. i’ve never had it!!! must try.

  9. I was looking for recipe with quinoa and found this!
    Looks yummy:) Will try it tomorrow thx!

  10. Great recipe! Will be linking back to this in my post tommorow :)

  11. Pingback: Maple Banana Toasted Almond Quinoa Recipe on FamilyFreshCooking.com A great breakfast! — Family Fresh Cooking

  12. Ouch. Adding insult to injury aren’t we? Posting how we are hurting Bolivia’s national diet through international consumption, while also posting a recipe?

    So you are acknowledging the truth in the global economic issue, yet encourage us to ingore the facts, and continue to strain Bolivia of their natural diet. Why not add a solution to this, like the fact that we can grow quinoa ourselves?

    There’s my food for thought.

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