dulce

It is cold in my house in the morning recently.  Winter is creeping in.  I love hot cereal, but (especially in winter) try to avoid too many carbs, and especially first thing in the morning which just makes me crave them all day.  Last winter I was making a very simple hot cereal by mixing quinoa and a handful of trail mix with a splash of milk or half and half.  I don't actually know where quinoa falls on the glycemic index, but I know it is high in protein and so I've convinced myself this is an improvement over the Cream of Wheat and oatmeal that I crave on cold mornings.  And it tastes good.

When I looked up the instructions for cooking quinoa in my mom's whole grains cookbook, I found a recipe for a quinoa-based hot cereal that looked good (OK, it is a pudding, not a cereal, but close enough).  YUM.  Definitely an improvement over my down and dirty cereal, and it only takes a few extra minutes to make.  And it keeps well, so I can make up a week's worth of servings at once and just reheat one in the microwave in the morning.  Thanks, Mom!

Quinoa Dulce
(makes 2 generous bowls)

1 cup cooked quinoa
1 cup low-fat milk
1/4 cup honey
1 tsp ground cinnamon
1 egg, lightly beaten
1 tsp vanilla extract
1/4 c each raisins and chopped nuts (optional)

Combine cooked quinoa, milk, and honey in a medium-sized saucepan.  Stirring gently, bring to a boil over low heat.  Reduce heat, add cinnamon and beaten egg, stirring quickly.  Add vanilla.  This may be served immediately, or poured into a covered casserole and served later, when it will be slightly thicker.  Also good cold.

Notes:
- To make basic cooked quinoa, simmer 1 cup quinoa grains (rinsed well) in 2 cups of water, covered, until all the water is absorbed - about 15 minutes.  This will give you almost 3 cups of grains, so you can increase the proportions of the pudding above accordingly if you are putting servings away for later or cooking for a crowd.

- I've been using a dark local honey that I had around, and it is lovely and rich in this cereal.  You could also use agave nectar or molasses to shift the flavor lighter or darker.

- Because I don't follow directions very well, I made this the first time by beating the spices and vanilla into the egg while the milk was heating.  This is more efficient than the instructions in the book, and I don't think it effects the final flavor. I also added some nutmeg. It is pretty as garnish, but if you aren't planning to photograph your breakfast, just mix it in to the egg with the cinnamon. :)

Comments

[maren]

wow dona, cooking really does run through your blood. at first i thought it would be your mom's homemade recipe book, not a published book!

[Mic]

D,

I love your posts. They are all warm and autumny just like yourself. I hope we get a chance to see each other again. I have a feeling there are more great times to be had.

Sending you love love from the Great White North,

Mic

[Jennifer]

Our apartment is chilly in the mornings too. I'll be trying this - maybe my son will even eat it too!