Hot Quinoa Cereal
To make this hot quinoa cereal, you'll simply boil your quinoa according to Maria's instructions; add it to a sauce pan along with two cups of nut milk, a cinnamon stick, and dried fruits; and bring it to a simmer until thickened. Once it's thickened, you'll stir in a sweetener and spices, divide it between bowls (or save some for later), and top it with a variety of goodness. I chose dried currants, dried cranberries, pomegranate seeds, pepitas, and fresh raspberries for the toppings, but the options are endless.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
For the Basic Boiled Quinoa
- 1 cup quinoa, thoroughly rinsed
- 1 3/4 cups water
For the Hot Quinoa Cereal
- 1 recipe Basic Boiled Quinoa
- 2 cups nut milk of choice (I use vanilla almond milk)
- 1/4 cup dried fruits (e.g., raisins, cranberries, cherries, goji berries, currants)
- 1 cinnamon stick, about 2-3 inches long (optional)
- 3-4 tablespoons coconut sugar or pure maple syrup, to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- fresh raspberries
- dried currants
- dried cranberries
- pomegranate seeds
To Make the Basic Boiled Quinoa
Bring water to a boil in a heavy, 2-quart saucepan. Add quinoa, return to a boil, and cook over medium heat for 12 minutes or until quinoa has absorbed all the water.
Remove from the heat, fluff, cover, and let stand for 5 minutes.
Should the quinoa taste bitter after cooking (which denotes the presence of saponin), rinse with cold water until the bitterness disappears. Drain thoroughly, return to saucepan, cover, and steam until dry, about 5 minutes.
To Make the Hot Quinoa Cereal
Add the Basic Boiled Quinoa to a medium saucepan over medium-low heat. Add in the nut milk, dried fruits, and cinnamon stick. Stir and simmer uncovered for 7-10 minutes or until thickened, stirring occasionally as it thickens so it doesn't stick to the bottom of the pan.
Remove from heat and discard the cinnamon stick.
Stir in the sweetener (i.e., coconut sugar or maple syrup), ground cinnamon, and cardamom.
Divide between bowls and add toppings.