In my quest to eat healthier meals (and rid my pantry of things gone unused in 2013!), I spied this breakfast recipe that used Quinoa in Gooseberry Patch's cookbook, Good for You. I knew it was good for me, and I had picked up a box last fall with good intentions, but there it was, still lonely and unopened on my pantry shelf.
I also have, stashed away in my fruits and vegetables freezer, several gallon freezer bags of blueberries!
I am actually keeping extra berries on hand for my dad. He usually eats up all of his surplus way before these luscious berries are ripe, so I keep some back to get him through May and June. That's just between you and me!
This recipe was super easy to make, and I had enough Quinoa to make three breakfast meals! LOVE that!
Here, from Highland, Utah, is Jill Ball's recipe, found on page 13 of the Good for You cookbook.
Hearty Breakfast Quinoa
1 C. non-fat milk 2 C. blueberries or raspberries, fresh or thawed
1 C. water 1/3 C. chopped, toasted walnuts
1/4 t. salt 3 t. sweetened, flaked coconut
1 C. quinoa, uncooked 1 T. sugar
1 t. cinnamon
In a saucepan over medium heat, stir together milk, water, salt, and quinoa. Bring to a boil. Reduce heat to medium low; cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat; let stand, covered, for about 5 minutes. Gently stir in cinnamon and berries. Just before serving, top with walnuts and coconut; sprinkle with sugar. Makes 4 servings.
I followed this recipe right up to the walnuts and coconut. I'm not a huge fan, but I'm sure you who like these ingredients will add them with a smile.
Don't forget to leave a comment about this blog post and Part 1's Dips so you will be entered in my giveaway at the end of the week. One of you lucky readers will have your very own copy of Gooseberry Patch Cookbook Good for You
to explore and love.
Next on the menu is Spectacular Chicken and Roasted Vegetables.........This recipe earned 5 stars from all who sit around my supper table!