As the weather turns cooler you may be wondering how to incorporate a heartier breakfast that’s good for your gut and good for your joints.
Start the day well with a warm and healthy breakfast cereal. A bowl of hot quinoa cereal on a cool morning is one of life’s simple pleasures and incredibly versatile.
You can use different combinations of spices, toppings, and fruits to customize your breakfast.
Think seasonal: Experiment and try adding autumn fruits, such apples, pears and blackberries. Stir in some of your favorite nuts and seeds, including chia or flax seeds — it’s a great to add fiber and protein! And, consider playing with some warming spices, such as ginger or cardamom. You can’t go wrong!
Use our basic recipe as your starting point:
Hot Quinoa Cereal with Fruit & Nuts
- ½ cup quinoa
- 1 cup water
- 1 cup non-dairy milk, like almond, coconut or rice milk
- ½ tsp sea salt
- ¾ Tbsp maple syrup
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup slivered almond or toasted walnuts
- Optional: fresh berries, ghee
- Rinse the quinoa with cold water in a fine mesh strainer and drain.
- Put the water, milk and salt in a pot and bring to a boil.
- Stir in the quinoa, turn down the heat to medium low, cover the pot, and simmer gently for 15 minutes, stirring occasionally and adding more milk if needed. The cereal is done when the quinoa is soft and has the consistency of oatmeal.
- Remove from the heat and stir in the maple syrup, cinnamon and vanilla.
- Transfer to bowls and serve warm or cold with toasted nuts and fresh berries and stir in a teaspoon of ghee if desired.
Meet Melissa: Melissa Rapoport is the Manager of Health Coaching and Lifestyle Programming at Blum Center for Health in Rye Brook, NY. She combines her graduate work in Developmental Psychology with her education in nutrition, health and coaching to create highly individualized programs that result in lifetime change. A contributing author to three international bestselling books, Melissa’s greatest joy is her relationship with her two daughters.