Breakfast Quinoa (updated)

[Guest guest]

I can't believe it! I forgot two ingredients! Here's the corrected [Denise C.]

recipe:

 

Breakfast Quinoa

Makes 4 to 6 servings (can be halved)

 

2 cups quinoa

4 cups water

2 vegetarian bouillon cubes

1 tablespoon extra virgin olive oil or Earth Balance Spread

1 to 2 teaspoons garam masala*

1/2 to 3/4 cup dried fruit pieces (I usually use Oceanspray's Craisins

which are sweetened dried cranberries)

1/2 to 3/4 cup chopped or slivered nuts (I usually use walnuts and if I

use walnuts, I usually omit the other fat)

1 teaspoon onion powder (optional)

1 teaspoon garlic powder (optional)

Salt to taste (optional)

Sometimes I add a veggie that I have on hand and sounds good - broccoli,

cauliflower, peas, kale, squash.

 

1. Put the quinoa in a mesh sieve and wash the quinoa under cool

running water. (This is necessary to remove the bitter sapon that

usually coats the raw grain.) In a large pot combine the quinoa, 4

cups of water, bouillon cubes, seasonings, and oil. Stir to mix.

2. Bring to a boil, then lower the heat so the pot just simmers. Cook

for 10 to 15 minutes. Fluff and serve. If adding veggies, add them at

the appropriate time so that they don't over- or undercook.

3. Salt to taste, if desired.

 

I have eaten leftovers for lunch and dinner too. It's good any time!

 

* Garam masala is an Indian spice mix, that can vary from cook to cook

and brand to brand. The brand I've been using this week is McCormick,

which includes coriander, black pepper, cumin, cardamom, and cinnamon.

It is fabulously fragrant and tasty!