Hot Quinoa Cereal Recipes

Steps:

• Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
• Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Steps:

• Bring milk and quinoa to a boil in a small saucepan. Simmer, covered, until mostof milk is absorbed, about 14 minutes. Remove from heat and stir in maple syrup, cinnamon, and raspberries. Top with banana.

Steps:

• Bring 1/2 cup dried fruit (such as goji berries, cranberries, or barberries), 1/2 cup steel-cut oats, 1/2 cup well-rinsed quinoa, 1/4 cup raisins, 1 teaspoon kosher salt, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
• Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts.

Steps:

• Combine quinoa flakes with liquid of your choice in a 2 - 2 1/2 cup microwaveable bowl -- I used a combination of rice milk and coconut milk the first time I made this.
• Microwave for 2 1/2 mins watching closely so it doesn't boil over. Use a larger bowl if you want to avoid a potential mess.
• Add in dried fruit, nuts, and sweetener (honey, agave nectar, maple syrup, sugar).
• Let stand for a few minutes or until it's at a temperature you can comfortably consume it without burning your mouth!

Steps:

• Bring 1/2 cup dried fruit (such as goji berries, cranberries, or barberries), 1/2 cup steel-cut oats, 1/2 cup well-rinsed quinoa, 1/4 cup raisins, 1 teaspoon kosher salt, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
• Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts.

Steps:

• Boil the water and add the quinoa flakes and a dash of salt (optional) and cook for 90 seconds, stirring frequently.
• Remove from the heat and allow it to cool and thicken slightly.
• Meanwhile, put the blueberries in a small saucepan and heat on low until thawed and warmed.
• Stir the nut butter into the cooked cereal and mix well until the nut butter is evenly dispersed and no clumps remain.
• Stir in the almond extract and the thawed blueberries (and resulting blueberry juice).