|I love how you can see my reflection in the spoon|
I was a little frustrated, though, while making this. The recipe simply requires the milk mixture to come to a boil, and then to simmer for 15 minutes. Well, mine had been simmering for 20+ minutes and the quinoa was still undercooked. I put the lid on. The milk mixture flared up and spilled out over the side of the pan (even on a low simmer). I decided to just let it cook until the quinoa was somewhat cooked. Took a while, but we got there. Mostly.
Blueberries are by far my favorite fruit. When I was in college, crammed into an apartment with 5 other girls, I remember buying frozen blueberries every week at the grocery store on the corner. I'd mix them in with my yogurt and granola, or even just in with my cereal. While I was preparing this recipe, I couldn't help but pop a few fresh blueberries in my mouth.
Even though I had a little trouble, the "porridge" smelled just like french toast. The cinnamon and maple syrup mixed with the yummy vanilla was complete aromatherapy to my kitchen mini-drama. Good luck, guys, with this one. It seemed so simple! Maybe I was just too distracted with everything else in the kitchen. Let me know if the quinoa gives you less trouble.
Quinoa Breakfast Delight with Pecans and Blueberries
recipe adapted from Closet Cooking
makes 1 serving
1/2 cup quinoa, rinsed
1 cup milk (I used Ryan's whole milk)
1/4 teaspoon vanilla extract (I used 1/3 tsp)
1 dash cinnamon
1 tablespoon maple syrup
1/4 cup blueberries
1 tablespoon pecans, toasted and coarsely chopped (I kept them whole, and used 1/3 cup)