Quinoa Bowl with Berry “Milk”

Recipe from Simply Quinoa

Adapted & Husband-Tested in Alice’s Kitchen

Makes 2 generous servings (Can be halved or doubled.)

If you are in a breakfast rut and you wish to try a little something different, give this yummy bowl a go. By preparing the quinoa in advance (it freezes beautifully) this breakfast is a snap to make.

¼ cup Hemp Seeds

¾ cup Water

1 cup Berries

1 Maple Syrup or Honey

2 cups Cooked Quinoa*

Add the water, maple syrup, hemp seeds, and berries to a high power blender.  Blend on high until smooth and the consistency of milk.  Set aside.  Portion out the quinoa between two bowls and sprinkle on toppings.

Topping Options:

¼ cup Seasonal Fruits/Berries

2 Tablespoons Nuts and/or Seeds or Homemade Coconut-Buckwheat Granola** or your favorite granola

*How-To Prepare Quinoa (pronounced KEEN-wah). Just 1 cup of uncooked quinoa will yield almost 4 cups cooked. Here's what you will need to cook the quinoa: 1 cup uncooked quinoa; 2 cups water for cooking; a sieve; water for rinsing; a saucepan with a cover and a kitchen timer.  Place 1 cup of uncooked quinoa in a sieve (strainer.) Quinoa has a bitter coating (called saponin) that must be rinsed off.  An effective method for rinsing off the bitter coating is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Place the rinsed quinoa in a saucepan and add the 2 cups water. Bring the cooking liquid to a rolling boil. Turn down the heat to a simmer. Place a tight-fitting lid on the saucepan. Cook for 15 to 20 minutes. (Set a kitchen timer to 15 minutes so you won't forget to check for doneness.)  Fluff the cooked quinoa with a fork.  Cooked quinoa can be frozen once cooled.

**Coconut-Buckwheat Granola

Serves 12 (serving size: about 1/3 cup)

Recipe from Cooking Light Magazine

Husband-Tested in Alice’s Kitchen

1½ cups old-fashioned oats

½ cup unsweetened flaked dried coconut

½ cup almonds, coarsely chopped

½ cup unsalted pumpkin seeds

¼ cup uncooked buckwheat groats

2 Tablespoons canola oil or coconut oil

2 Tablespoons honey

1 teaspoon kosher salt

1 teaspoon ground cinnamon

Preheat the oven to 375F.  Combine the first 5 ingredients in a large bowl.  Combing the oil, honey, salt and cinnamon in a small bowl, stirring with a whisk.  Add the honey mixture to the oat mixture; stir well to coat.  Spread oat mixture in a single layer on a parchment lined baking sheet.  Bake for 15-20 minutes** or until golden brown, stirring once after 10 minutes.  (If your oven bakes hot, check the granola at 15 minutes to make sure it’s not burning.) Cool completely before storing and serving.  The granola will crisp up as it cools.