Breakfast Quinoa

[Guest guest]

This recipe was developed by my friend, Denise C. She shared it on

Christian-Vegan-Cooking and I thought some of you on this list might enjoy it

also. LaDonna

 

Some asked about breakfast a little while back, so I thought I'd share

what I had for breakfast four times this week (it was so tasty, I had to

have more). As an aside, I rarely want anything sweet in the morning,

so I prefer savory tastes. So I often eat veggies and/or grains and/or

legumes for breakfast. Before turning vegan, cream soups were a

favorite, especially in colder months. Anyway, here's my breakfast

quinoa recipe (yes, it's my own creation):

 

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 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!